Sheet Pan Chicken Thighs and Potatoes with Fennel and Figs

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

Cook smart. Sheet pan chicken thighs and potatoes starts the veggies while searing chicken. Try one pan chicken thighs and potatoes with figs.

Total Time40

Course: Entrees

Keyword: one pan chicken thighs and potatoes, sheet pan chicken thighs and potatoes

Servings:

Calories: 330kcal

1 1/2 pounds small red potatoes , unpeeled + quartered
2 fennel bulbs , stalks discarded, bulbs halved, cored + cut into 1/2-inch-thick wedges
4 slices bacon , cut crosswise into 1/2-inch pieces
2 TBSP extra-virgin olive oil
Salt + Pepper
8 (5- to 7-ounce) bone-in chicken thighs
1 shallot , minced
1/2 teaspoon minced fresh rosemary
1 cup (6 ounces) Orchard Choice or Sun-Maid California Figs , stemmed and halved
1/4 cup Madeira Wine

Adjust oven rack to lowest position and heat oven to 475 F degrees. Combine potatoes, fennel, bacon, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Spread mixture in rimmed baking sheet and roast for 10 minutes.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Place chicken, skin side down, in 12-inch nonstick skillet. Cook over high heat until skin is deep golden brown, about 10 minutes. Transfer chicken,skin side up, to sheet with vegetables and continue to roast until chicken registers at least 175 degrees and vegetables are browned on bottoms, about 15 minutes longer.
Pour off all but 2 tablespoons fat from skillet and heat over medium-high heat until shimmering. Add shallot, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until shallot is softened, about 1 minute. Add figs and Madeira and cook until mixture is slightly thickened, about3 minutes. Serve chicken and vegetables with fig sauce.

Photo and recipe by