Friday, February 1, 2013

Roasted Chicken with Figs

Some times you try new things and you have no idea if it'll turn out or not. Tonight was one of those nights and I had no back-up plan for dinner if dinner failed. My fear was that the chicken would end up dry. Fortunately dinner did not fail and we are now happily full. 

Servings: 4          Total Time: 30 minutes

Prep ingredients. Throw everything together into a baking pan, nestling the chicken in with your veggies. Bake at 450°F for 20 minutes or until chicken's cooked through. Serve with couscous or pasta. We had ours over steamed green beans and sliced almonds.

2 chicken breasts, butterflied
1/2 large sweet onion, wedges
large handful of grape tomatoes, whole
handful of dried figs, in half (unsulfured, unsweetened)
1 tablespoon-ish garlic, minced
1 lemon, juiced
1 tablespoon-ish of balsamic vinegar
1 tablespoon-ish olive oil
1/2 teaspoon-ish salt

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