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Fig Glazed Skillet Chicken Recipe
Ash Tyrrell

Fig Glazed Skillet Chicken Recipe

The first time I made fig glazed skillet chicken, I felt like I had unlocked a secret restaurant recipe in my own kitchen. The way the skin crisps up in the skillet while the sweet and tangy glaze bubbles away is just magic.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Butter – about 3 tablespoons softened; gives richness and helps crisp the skin.
  • Garlic – 3 cloves minced; fresh garlic deepens the flavor more than jarred.
  • Fresh rosemary – 1 tablespoon finely chopped; fresh works far better than dried for aroma.
  • Salt – 1 teaspoon; seasons the chicken perfectly.
  • Black pepper – ½ teaspoon; freshly cracked for a bolder taste.
  • Chicken thighs and drumsticks – about 2 ½ pounds bone-in and skin-on; keeps the meat juicy.
  • Balsamic vinegar – 2 tablespoons; adds tang to balance the sweetness.
  • Fig preserves – ⅓ cup; choose a good-quality brand for a deeper fruity flavor.

Method
 

  1. In a small mixing bowl, mash the softened butter with the minced garlic, chopped rosemary, salt, and pepper. This creates a rich, fragrant mixture that will coat the chicken and help lock in flavor as it cooks.
  2. Rub the herb butter generously all over the chicken thighs and drumsticks. Make sure to lift the skin and spread some underneath — that’s where the flavor really soaks in. Arrange the chicken pieces in your cast iron skillet in a single layer.
  3. Preheat your oven to 425°F. Place the skillet inside and roast the chicken skin-side up for 15–20 minutes. The high heat will crisp up the skin while keeping the meat tender and juicy.
  4. While the chicken is roasting, whisk together the balsamic vinegar and fig preserves in a small bowl. Stir until smooth — this will be your sweet and tangy glaze that ties the whole dish together.
  5. After the initial roasting time, pull out the skillet and brush the chicken generously with the fig glaze. Return it to the oven for about 10 minutes, basting once or twice to build that gorgeous caramelized coating.
  6. When the chicken is cooked through and the glaze is sticky and glossy, remove it from the oven. Give it a final drizzle of glaze and garnish with extra rosemary sprigs before serving.

Notes

  • I always use fresh rosemary and garlic — it truly transforms the flavor.
  • Basting the chicken more than once makes the glaze richer and more caramelized.
  • I check the chicken’s temperature with a thermometer instead of guessing.
  • If I want a slightly less sweet glaze, I stir in a splash of lemon juice at the end.