Sheet Pan Balsamic Fig Chicken with Red Onions & Grapes
Experience a burst of flavors with this Sheet Pan Balsamic Fig Chicken with Red Onions & Grapes. Juicy chicken thighs roast alongside sweet figs, tangy balsamic vinegar, and caramelized red onions, creating a dish that’s not only visually stunning but also incredibly easy to prepare. Perfect for busy weeknights or special occasions, this recipe promises delightful moments around the dinner table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup fresh figs, halved
- 1 medium red onion, quartered
- 1 cup seedless grapes (red or green)
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a bowl, toss chicken thighs with olive oil, salt, pepper, and thyme until well coated.
- Place chicken in the center of the prepared baking sheet and surround with figs, onion quarters, and grapes.
- Drizzle everything generously with balsamic vinegar.
- Roast in the oven for 25-30 minutes until golden brown and chicken reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before serving.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 240g)
- Calories: 410
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: - For extra flavor, marinate the chicken in balsamic vinegar for at least 30 minutes before cooking. - You can substitute figs with dried apricots or prunes if desired. - Add fresh herbs like rosemary or basil for a unique twist.