Autumn Harvest Baked Chicken with Fig-Balsamic Glaze and Roasted Root Vegetables

Preheat your oven to 400°F (200°C). In a small saucepan, combine 1 cup of chopped fresh figs, 1/4 cup of balsamic vinegar, 2 tablespoons of honey, and a pinch of salt.

Simmer the mixture over medium heat for about 10 minutes, stirring occasionally, until the figs break down and the glaze thickens.

While the glaze is simmering, prepare the chicken by seasoning 4 bone-in, skin-on chicken thighs with salt, pepper, and 1 teaspoon of dried thyme.

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until the skin is golden brown and crispy.

Flip the chicken thighs and pour the fig-balsamic glaze over them, ensuring they are well coated. In a separate bowl, toss 2 cups of diced seasonal root vegetables (such as carrots, parsnips, and sweet potatoes) with 1 tablespoon of olive oil, salt, and pepper.

Arrange the vegetables around the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh thyme leaves for an aromatic finish.