Can I use dried figs instead of fresh for this Roasted Chicken Legs with Figs, Capers & Oregano recipe?

While fresh figs are highly recommended for their texture and sweetness, you can use dried figs if fresh ones are unavailable. Rehydrate them in warm water for about 15-20 minutes before adding them to the pan to prevent them from drying out further during roasting. The flavor profile will be slightly different, but still delicious.

What type of chicken is best for this recipe?

Bone-in, skin-on chicken legs (thighs and drumsticks) are ideal for this Roasted Chicken Legs with Figs, Capers & Oregano recipe. The skin crisps beautifully, and the bone helps keep the meat juicy and adds depth of flavor to the pan juices. You could also use bone-in, skin-on chicken thighs if you prefer.

How can I store and reheat leftovers of Roasted Chicken Legs with Figs, Capers & Oregano?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in the oven at 350u00b0F (175u00b0C) until heated through, or in the microwave. Reheating in the oven will help maintain some crispiness of the chicken skin.

Can I add other vegetables to this one-pan chicken dish?

Absolutely! This Roasted Chicken Legs with Figs, Capers & Oregano recipe is very adaptable. Feel free to add quick-cooking vegetables such as cherry tomatoes, bell pepper strips, or thinly sliced red onion during the last 15-20 minutes of roasting. Asparagus or green beans can also be added about 10-15 minutes into the cooking process for a more complete meal.

Roasted Chicken Legs with Figs, Capers & Oregano: 7 Steps

Name: Roasted Chicken Legs with Figs, Capers & Oregano
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken legs (thigh and drumstick attached); 2 tbsp olive oil, plus extra for drizzling; 3 cloves garlic, minced; 1 tsp lemon zest; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 12 fresh figs, halved (such as Black Mission or Brown Turkey); 2 tbsp capers, rinsed and drained; 2 tbsp fresh oregano leaves, roughly chopped

Ingredients

Scale

4 bone-in, skin-on chicken legs (thigh and drumstick attached)
2 tbsp olive oil, plus extra for drizzling
3 cloves garlic, minced
1 tsp lemon zest
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
12 fresh figs, halved (such as Black Mission or Brown Turkey)
2 tbsp capers, rinsed and drained
2 tbsp fresh oregano leaves, roughly chopped

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large, sturdy baking sheet with parchment paper.
Step 2: Pat the chicken legs thoroughly dry with paper towels. In a large bowl, combine 2 tbsp olive oil, minced garlic, lemon zest, smoked paprika, salt, and black pepper. Add the chicken legs to the bowl and toss them well to ensure they are fully coated with the seasoning mixture.
Step 3: Arrange the seasoned chicken legs in a single layer on the prepared baking sheet, ensuring there is some space between each piece for even cooking.
Step 4: In the same bowl (no need to wash), gently toss the halved fresh figs, rinsed capers, and chopped fresh oregano leaves. Scatter this mixture evenly around the chicken on the baking sheet.
Step 5: Place the baking sheet in the preheated oven. Roast for 30-35 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C) at its thickest part.
Step 6: Once roasted, remove the baking sheet from the oven. Let the dish rest on the pan for 5-10 minutes before serving. Drizzle with any pan juices accumulated during roasting.

Notes

For best results, use fresh, ripe figs. If fresh oregano isn’t available, use 1 teaspoon of dried oregano, but fresh is highly recommended. Serve with a side of couscous, quinoa, or a simple green salad.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner Dishes
Cuisine: Mediterranean

Nutrition

Serving Size: 1 chicken leg (thigh & drumstick) with figs/capers
Calories: 550 kcal
Sugar: 25g
Sodium: 650mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0.1g
Carbohydrates: 35g
Fiber: 5g
Protein: 38g
Cholesterol: 150mg

Keywords: roasted chicken, chicken legs, figs recipe, caper chicken, oregano chicken, one-pan chicken, mediterranean chicken, easy chicken dinner, seasonal recipe, fall chicken

Ingredients

Instructions

Notes

Nutrition

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