Go Back

Pan-Roasted Chicken with Figs & Olives

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Author: Simone Miller & Jennifer Robins


  • 1 whole chicken, cut up into 8 pieces
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp (10 ml) avocado oil or schmaltz
  • 1 cup (160 g) slice shallots (about 2-3 medium)
  • 6 dried figs, roughly chopped
  • 1 cup (135g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme


  • Preheat the oven to 400 degrees F (205 degrees C) and place a large, oven-safe skillet over medium-high heat.
  • Season the chicken all over with the salt and pepper.
  • Add the oil to the skillet and swirl to coat.
  • One shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
  • To the hot pan, add the shallots and figs and sauté for 2-3 minutes or until the shallots are golden brown.
  • Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
  • Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches and internal temperature of 165 degrees F (74 degrees C).