{Nourish} Maple + Mustard Chicken with Balsamic Roasted Figs & Grapes

Maple Roasted Chicken, balsamic roasted figs and grapes
Roasted Figs are divine. They evoke wonderful memories for me as well. My pop-pop-pop (great grandfather) used to have a fig tree in his back yard. Fresh off the tree–they were like candy! While I enjoy them as a healthy sweet treat I also love to include them in savory dishes. The growing season for figs is coming to a close but fortunately they are always available dried and that works just as well for this dish. Major Bonus: The Maple and Mustard Chicken Recipe is a stand-alone dish you can easily add to your weekly repertoire. If you don’t have figs on hand that is okay! Serve it as it or try roasted apples, pears or even roasted grapes (which we added to this dish) to top it off! As for the roasted figs, they are a great item to add to your weekly meal prep list. Once cooked, they can be used to top oatmeal, yogurt or simply enjoyed as a snack. Try roasted figs with ricotta and lemon zest for a savory and sweet treat that feels luxurious.

{Balsamic Roasted Figs + Grapes}

  • 8 fresh whole figs, halved (or two cups of dried figs*, halved)
  • 1 cup green grapes
  • 1 cup red grapes
  • 1 tablespoon maple syrup
  • 2 Tablespoons white balsamic vinegar
  • 1-2 tablespoon olive oil
  • pinch sea salt

 

Maple + Mustard Chicken with Balsamic Roasted Figs & Grapes | Savory herbs and spices blend with subtly sweet roasted figs and grapes making this dish a divine meal any night of the week.

 

Toss the halved figs and grapes with the remaining ingredients. Arrange in a single layer in a rimmed baking dish. Roast at 375 for 15-20 minutes or until soft and juicy. Store in the refrigerator for up to one week.

*for the dried figs I suggest soaking them in warm water for 10-15 minutes to help them re-hydrate prior to roasting.

 

Maple and Mustard Roasted Chicken
Serves 4
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Ingredients
  1. 4, bone-in, skin on chicken breasts
  2. 2 tablespoons fresh thyme, finely chopped
  3. 2 tablespoons fresh oregano, finely chopped
  4. 2 tablespoons extra-virgin olive oil
  5. 2 tablespoon maple syrup
  6. 2 tablespoon whole grain mustard (or a blend of whole grain and dijon)
  7. About 2 tablespoons cider vinegar
  8. 2 cloves garlic, grated using a micro-plane
  9. sea salt and pepper to taste
Instructions
  1. In a large bowl, combine the herbs, olive oil, maple, mustard, vinegar, garlic, salt and pepper. Whisk to combine. Add the chicken to the bowl and toss to coat.
  2. Arrange the chicken in a single layer in a rimmed baking dish. Pour the remaining marinade over the chicken. Season with salt and pepper.
  3. Bake at 425, uncovered, for 45-55 minutes then set the oven to high broil for 2-3 minutes to brown the skin.
  4. Serve with roasted figs and grapes.
Katie Cavuto https://katiecavuto.com/

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