Roast Chicken with Lemon and Figs

When you find you have a surplus of fresh figs and lemons this is a great recipe. Be sure to eat the lemons as well with the chicken. I used bone in skin on chicken breasts and served it over rice as it complements the sauce very well.

• 3 lemons, divided
• 1 cup dried mission figs
• 5 chicken breasts or 1 whole skinless chicken, cut into 8 pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup packed brown sugar
• 2 tablespoons balsamic vinegar
• 1/3 cup water

Directions

1. Preheat the oven to 400.
2. Spray a 9 X 13-inch baking dish with nonstick spray.
3. Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
4. Place the lemon slices and the figs in the baking dish.
5. You may want extra lemon slices.
6. They are really good to eat after they have been cooking under the chicken.
7. Arrange the chicken breast or pieces.
8. Sprinkle with salt and pepper.
9. Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
10. Stir in the brown sugar, vinegar and water.
11. Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
12. Roast the chicken 35 minutes.