Sheet Pan Chicken with Figs and Bread Salad
Bone-in chicken thighs roasted on a sheet pan with figs, red onion, and torn sourdough, then tossed with arugula and a honey-vinegar dressing. An unlikely combination of flavors that really works.
MediumPrep: 20 minCook: 30 minServes 4Oven
Ingredients
- ●For the dressing (doubled):
- ●6 Tbsp olive oil
- ●8 Tbsp apple cider vinegar (plus more to taste)
- ●2 Tbsp honey
- ●Kosher salt and freshly ground black pepper
- ●For the chicken and bread salad:
- ●8 bone-in, skin-on chicken thighs, brushed with olive oil on both sides
- ●6-8 fresh figs (Mission or Turkish), stems removed and halved
- ●1 large yellow onion, thinly sliced
- ●Extra garlic (to taste), thinly sliced
- ●4 Cup bread chunks (half a loaf of sourdough, ciabatta, or French bread)
- ●A few large handfuls of arugula
- ●Olive oil, salt, and pepper
Assembly
- 1.Make the vinaigrette: whisk the olive oil, cider vinegar, and honey together in a small bowl. Season with salt and pepper. Set aside.
- 2.Preferred method (convection humid oven): Preheat to 425°F. Brush chicken thighs on both sides with olive oil and season with salt and pepper. Place skin-side up on a sheet pan. Broil for 5 minutes to crisp the skin, then switch to convection steam at 425°F for about 15 minutes (roughly 20 minutes total from start).
- 3.Conventional oven fallback: Preheat to 425°F. Place thighs skin-side up on a sheet pan. Broil for 5 minutes to crisp the skin, then roast at 425°F for another 25-30 minutes, until the chicken is cooked through (165°F internal).
- 4.While the chicken roasts: In a small bowl, combine the halved figs with 2-3 tablespoons of the vinaigrette and let macerate. Slice the onion and tear the bread into chunks.
- 5.Add the torn bread, onion, garlic, and macerated figs to the sheet pan with 2-3 tablespoons of the vinaigrette. (Pull the chicken to a plate if needed to make room.) Redistribute the chicken on top. Roast until the bread is browned and crispy, about 5 more minutes.
- 6.Let cool for 5 minutes, then add the arugula to the sheet pan. Toss well to coat the arugula and bread in the pan drippings. Add more vinaigrette to taste. Season and serve warm.
Photo coming soon
The Story
“We grew up having this a lot. The figs bring sweetness, the arugula brings bite, and both pair really well with the roasted chicken juices and the bread that soaks them up. My dad's tweaks over the years — skin-side up on the broiler first, convection steam to finish, more onion and garlic, double the dressing — make it what it is. Adapted from a Food52 recipe by EmilyC, originally from the Zuni Cafe Cookbook.”