Autumn Harvest Chicken with Fig-Balsamic Reduction and Roasted Root Vegetables
This unique autumn-inspired chicken dish features succulent chicken thighs glazed with a rich fig-balsamic reduction, paired with a colorful medley of roasted root vegetables. The combination of sweet figs, tangy balsamic, and earthy vegetables creates a delightful harmony of flavors that celebrates the season.
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Preheat your oven to 400°F (200°C). Season the chicken thighs with salt, pepper, and a sprinkle of dried thyme.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken thighs skin-side down and sear for 5-7 minutes until golden brown.
Flip the chicken thighs and add 1 cup of chopped fresh figs and 1/2 cup of balsamic vinegar to the skillet.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
While the chicken is roasting, prepare the root vegetables by peeling and chopping 2 medium carrots, 1 medium parsnip, and 1 medium sweet potato into bite-sized pieces.
Toss the chopped vegetables with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes, or until tender and caramelized. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving.
Drizzle the fig-balsamic reduction over the chicken and serve alongside the roasted root vegetables for a beautiful presentation.
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