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Balsamic Fig Glazed Chicken

Balsamic Fig Glazed Chicken is super flavorful, delicious, and easy to make chicken recipe. This easy baked chicken is smothered in a combination of caramelized red onions mixed with a balsamic and fig sauce. Chicken that is sticky with crispy skin, and just so tender!
Prep Time30 mins
Cook Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: chicken, paleo, Whole30
Servings: 6
Author: Lora


  • 8 chicken legs bone-in skin on (or thighs)
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp pepper
  • ¼ cup extra-virgin olive oil
  • 2 medium red onions thinly sliced it’s about 3 cups sliced very thinly, or red, white or sweet onion or a combo of shallots and onions
  • 1 tsp sea salt
  • 1 tsp sugar *I used coconut sugar for Paleo omit for Whole30
  • 2 Tablespoons margarine or unsalted butter ( coconut oil for Paleo)
  • 1 12 oz jar fig jam or preserves, no sugar (to stay paleo-Whole30)
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon rice wine vinegar can omit if you don't have on hand
  • 2 Tablespoon coconut aminos or soy sauce (I prefer Tamari)
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon raw honey *omit for Whole30
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper or more to taste
  • 1 garlic clove minced
  • 1 cup chicken broth *I used homemade low-sodium)
  • 2 Tablespoons Italian parsley chopped
  • fresh thyme or rosemary optional


  • Preheat oven to 425 degrees F. Line a baking sheet with foil paper or spray a baking dish with non-stick cooking spray and set aside.
  • Meanwhile, pat the chicken with paper towels to remove any excess moisture. Drizzle 2 tablespoons of the oil over the chicken and rub to coat (you just want it to have a nice coat, not be drenched in it). Season generously with salt and pepper.
  • Place the chicken, skin-side up, onto the sheet pan and roast for 30 minutes.
  • In a small sauce pan on medium heat, melt the margarine (or butter). Add the fig jam, balsamic vinegar, rice wine vinegar, raw honey (or maple syrup; omit for Whole30), coconut aminos, and broth. Turn to medium-high heat and bring to a low boil, stirring and let it thicken up a little. If it’s getting too thick, add little bit more of broth.
  • Meanwhile, in a 12-inch skillet, heat the olive oil to medium to medium-high heat (every stove is different).
  • Add the sliced red onions (or whatever onion you are using). Begin to stir and season with some salt. Keep stirring (don’t leave the pan!) and after the first 5-7 minutes, add a bit of water to deglaze.
  • Continue cooking and stirring, adding water every few minutes or so (you know when the red onions dry up again. This helps to prevent burned onions). 

Once they are a nice and golden brown (could take between 15-30 minutes), stir in garlic (if you’re using). Add the fig balsamic sauce and stir to combine.
  • Lower the oven temperature to 375F.
  • Carefully turn the chicken pieces.
  • Scatter the balsamic fig onion sauce on and around the chicken and roast for another 30 minutes.
  • Bake until the chicken is cooked through and golden brown (and the skin is nice and crispy) and has internal temperature of 185 degrees F. Total cook time is about 1 hour-1 hour and 15 minutes.
  • Sprinkle on fresh chopped parsleyServe with your favorite sides. *I enjoyed it with cauliflower rice and steamed broccoli. The kids enjoyed it with steamed jasmine rice and steamed broccoli.


  • Once cooked and completely cooled, the chicken stays fresh covered in the refrigerator for 4-5 days.
  • When cooked and completely cool, you can also freeze it in a freezer-safe container for 1-2 months. Best way is to remove the chicken from the bones and shred it.
  • If you’re making chicken breasts: The safe internal temperature for chicken breasts is 165 degrees Fahrenheit and reduce cook time by 20-25 minutes.
  • If you’re making a chicken thighs and legs (like I did), you should check by inserting an instant-read thermometer into the thickest part of the thigh and temperature should read 185F.

  • Serve with your favorite low carb side like cauliflower rice, steamed broccoli, veggie noodles, roasted potatoes, a nice salad.
  • If you're not staying low carb, serve with jasmine rice, cous cous, sweet potatoes.