Description
This Fig Glazed Skillet Chicken recipe features tender, juicy chicken pieces roasted in a rich, flavorful fig and balsamic glaze. Enhanced with garlic and rosemary, the dish offers a perfect balance of savory and sweet, ideal for a comforting dinner that impresses.
Ingredients
Scale
Butter Mixture
- 1/4 cup unsalted butter (softened)
- 3 cloves garlic (minced, divided)
- 3 sprigs rosemary (destemmed and minced, divided)
- 2 teaspoons salt (divided)
- 1 teaspoon ground black pepper (divided)
Chicken and Glaze
- 1 fryer chicken (broken into 6 or 8 pieces)
- 1/2 cup balsamic vinegar
- 1/2 cup fig preserves
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for roasting the chicken.
- Prepare Butter Mixture: In a small bowl, mix the softened butter with half of the minced garlic, minced rosemary, salt, and black pepper to create a flavorful butter spread.
- Season Chicken: Generously rub the butter mixture over all the chicken pieces arranged in a cast iron skillet ensuring each piece is well coated.
- Initial Roast: Place the skillet in the preheated oven and roast the chicken for about 10 minutes to start cooking and browning.
- Make Glaze and Brush: While the chicken roasts, whisk together balsamic vinegar, fig preserves, the remaining garlic and rosemary, plus the remaining salt and pepper. Brush most of this glaze over the chicken to infuse flavor.
- Continue Roasting with Basting: Roast the chicken further, basting it with the glaze every 10 minutes. Continue until the internal temperature of the chicken reaches 165°F (74°C), approximately 25 minutes total cooking time.
- Rest: Once cooked through, remove the chicken from the oven and let it rest for a few minutes before serving to lock in the juices.
Notes
- Using a cast iron skillet enhances browning and flavor development.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Fig preserves add sweetness that balances the tangy balsamic vinegar perfectly.
- Resting the chicken after roasting helps keep it juicy.
- Rosemary can be substituted with thyme if preferred.
