Oven-roasted chicken thighs paired with aromatic Spiced Fig Not Ketchup make an elegant dinner. 



  4 large chicken thighs (skin on, bone in)

  1/4 teaspoon salt

  1/8 teaspoon ground black pepper

  1 lemon, sliced into paper-thin rounds

  1 cup dried golden or Mission figs, halved

  6 shallots, peeled and thinly sliced

  1 cup Spiced Fig Not Ketchup

  *1 hour | 4 servings



  1. Heat the oven to 350 degrees. Sprinkle the chicken thighs on both sides with the salt and pepper.
  2. Heat a large ovenproof skillet on the stove over medium-high heat. Put the chicken thighs in the pan, skin side down. Cook without moving them for 6 minutes, until some of the fat has rendered and the chicken skin is golden brown when you lift up a corner to peek at it.
  3. Remove the pan from the stove. Turn the chicken thighs over so the skin is up. Place one lemon slice on top of each thigh, then scatter the rest of the lemon slices, figs and shallots around the chicken. Carefully add the Spiced Fig Not Ketchup to the pan, pouring it around the chicken, not on top.
  4. Slide the skillet into the hot oven and bake for 45 minutes, until the chicken is cooked through. Serve immediately, giving each person one chicken thigh with a spoonful of the spiced fig mixture alongside or on top.