A fragrant mix of warm spices elevates simple chicken into a memorable meal—especially when paired with roasted vegetables and plump figs. This roasted winter-spiced chicken with sweet potatoes, Swiss chard, and figs is comforting, easy to prepare, and sure to please the whole family.
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Roasted Winter-Spiced Chicken, Sweet Potatoes, Chard, and Figs Gluten-Free Recipe
For a bright finish, drizzle a little sherry vinegar over the dish just before serving.
Servings 4
Author Eric Lundy
Ingredients
-
8
dried figs,
stemmed and quartered - Warm water
-
1
bunch Swiss chard -
4
skin-on, bone-in chicken thighs or legs -
2
tablespoons
olive oil,
divided - Kosher salt and freshly ground black pepper
-
1/2
teaspoon
ground cumin -
1/2
teaspoon
pumpkin pie spice blend -
1/2
teaspoon
dried thyme or dried oregano -
Pinch
cayenne pepper -
2
large shallots,
quartered -
1
large sweet potato,
peeled and cut into 1/2-inch dice -
6
cloves
garlic,
slightly crushed
Instructions
-
Preheat the oven to 450°F. Place the quartered figs in a bowl, cover with warm water, and soak for 15 minutes. Drain and set aside.
-
Trim the chard, discard the tough ends, then separate the ribs from the leaves. Slice the ribs into 1-inch pieces and coarsely chop the leaves; keep them separate.
-
Arrange the chicken skin side up on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
-
In a small bowl, mix the ground cumin, pumpkin pie spice, dried thyme or oregano, and a pinch of cayenne. Sprinkle this spice blend evenly over the chicken.
-
Add the shallots, diced sweet potato, chopped chard ribs, and garlic to the baking sheet. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and gently toss the vegetables to coat. Roast for 10 minutes, then reduce the oven to 400°F. Add the soaked figs halfway through roasting. Continue until the chicken is cooked through and the vegetables are tender, turning the vegetables once or twice, about 22 minutes in total after lowering the heat.
-
Carefully transfer the chicken and roasted vegetables to a plate. Reserve about 3 tablespoons of pan juices, discarding any excess. Spread the chard leaves on the baking sheet, toss lightly with the reserved pan juices, and roast until the leaves are just softened, about 3 minutes. Season the chard with salt and pepper. Arrange the chard and roasted vegetables on a serving platter, top with the chicken, and serve immediately.
Photography Erin Ng