Balsamic Fig Chicken
with Roasted Potatoes & Lemony Green Beans
- Milk
We’re big fans of pan sauces because they’re a simple way to add extra flavor to any dish. Here, fig jam, balsamic vinegar, onion, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the chicken. The result is a condiment that you’ll want to drizzle all over your meat and potatoes before swiping up every bit of sweet and savory perfection.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 unit
Red Onion
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
1 unit
Lemon
¼ ounce
Rosemary
1 unit
Fig Jam
10 ounce
Chicken Cutlets
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
• Meanwhile, trim green beans, if necessary. Halve, peel, and mince half the onion (whole onion for 4 servings). Strip 1 tsp rosemary leaves from stems (2 tsp for 4); finely chop leaves. Zest and quarter lemon. • Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 10-12 minutes.
• While green beans roast, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board and set aside to rest.
• Heat a drizzle of olive oil in pan used for chicken over medium heat. Add minced onion and chopped rosemary. Cook, stirring, until softened, 2-3 minutes. • Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Cook until thick and glossy, 2-3 minutes. TIP: Add a splash of water if sauce is too thick. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Once green beans are done, carefully toss with lemon zest.
• Thinly slice chicken crosswise. • Divide chicken, potatoes, and green beans between plates. Drizzle chicken with sauce. Serve with lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic fig sauce, calling it "amazing" and "delicious" on chicken; some found it too sweet or oniony 🍲
- Ease of prep: Generally easy to make, though a few found it time-consuming or had trouble getting the sauce consistency right
- Suggestions: Consider reducing onion in sauce, adding more fig jam, and cooking chicken longer for proper doneness
- Leftovers: Reheats well for lunch the next day, though some found the sauce didn't keep its consistency
- Veggies: Green beans often arrived wilted or slimy; many suggested offering more vegetable variety beyond beans and potatoes
Reviews from our home cooks
LOVED the Balsamic Fig Chicken, but the roasted potatoes cooked too fast. I think taking them off the top rack and cooking at a reduced temp would help. Same with green beans. The flavor on the beans was good.
The chicken was very good, pieces were big enough. The potatoes were great. And the balsamic fig sauce put it over the top. The string beans didn't come out so hot. Will use less cook time for them. All the ingredients were really "fresh".
Garlic green beans would have been better than lemon green beans with this meal. The potatoes were bland. As a result, added french onion soup mix to the mixture and it was much better. Potatoes needed about 30-35 at the temperature stated. The balsamic sauce was delicious, would highly recommend. Even with 4 servings, only half the onion was needed.
Another excellent sauce! The lemon zest green beans were so tasty and the potatoes complimented the chicken perfectly. I must say this was the easiest meal I've prepared so far and went perfectly with my glass of Sauvignon Blanc.
The sauce was excellent with the chicken. But the potatoes could have had some spice / seasoning on them beyond salt and pepper and the green beans were a little bland too, despite the added lemon. I think a pumpkin or other squash would have gone better than the green beans - that would be excellent in the fall.
Fig sauce on the chicken was delicious and really added to this dish being a step up from ordinary. Lemon on the green beans was also very good. Something I would never think to do.
Wow the fig jam on the chicken was awesome and loved the lemon zest sprinkled over the green beans. It really brought out the flavor.
The balsamic fig topping was delicious- I have added it to my permanent recipe box. I imagine it would be wonderful with pork as well! Potatoes needed a bit of extra time.
Balsamic Fig chicken was one of the best dinners!! I wanted to eat it all myself. It was so easy to prepare and cook. I will order it again.
Balsamic Fig Chicken taste was so good! But it took me almost an hour to cook instead of the 35 min suggested.
