Rosemary Fig Chicken Thighs

Cook Time: 25 minutes
Serves: 4
Rosemary Fig Chicken Thighs

Ingredients

  • ¼ cup Fig Maple Fruit Syrup
  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp finely chopped fresh rosemary
  • 1 tsp cracked black pepper
  • 1/2 tsp salt
  • 3 lbs (1.4 kg) bone-in, skin-on chicken thighs
  • 4 shallots, halved
  • 8 cloves garlic, whole
  • 2 tbsp finely chopped fresh parsley

Directions

  • 1. Preheat oven to 400°F (200°C). Whisk together fig maple syrup, vinegar, oil, rosemary, salt and pepper. Toss chicken, shallots, and garlic with marinade to coat. Let stand for 15 minutes.
    2. Arrange chicken in greased 13 x 9-inch (3.5L) baking dish.
    3. Bake for 40 to 45 minutes or until chicken is cooked and internal temperature reaches is 165°F (74°C).
    4. Sprinkle with parsley before serving.
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