Red Meat Allergy Friendly Fig & Apple Cider Roast Chicken Thighs

Total time1 hr

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Fig & Apple Cider Roast Chicken Thighs

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Ingredients

4 servings

For the chicken

8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 ½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil

For the glaze

8 fresh figs, halved lengthwise
3 tbsp apple cider vinegar
2 tbsp honey
½ cup bone broth
4 cloves garlic, smashed and peeled
4 sprigs fresh thyme

For serving

1 tbsp fresh thyme leaves, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the thighs to a plate.

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