Figgy Balsamic Chicken
with Roasted Carrots & Thyme Potatoes
- Milk
You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the tender pork tenderloin it’s drizzled on top of.
Ingredients
12 ounce
Potatoes
¼ ounce
Thyme
1 unit
Shallot
10 ounce
Chicken Cutlets
12 ounce
Carrots
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
1 unit
Fig Jam
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
• Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.
• While veggies roast, pat pork dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Transfer to a second baking sheet. Reserve pan.
Swap in chicken or beef for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest.
• Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer pork to a cutting board to rest. Thinly slice pork crosswise.
Skip this step for chicken or beef!
• Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3-4 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Use pan used for chicken or beef here.
• Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Thinly slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the figgy balsamic sauce, finding it deliciously sweet and savory; some wanted more sweetness or less vinegar.
- Ease of prep: Most found it simple to make, though some noted longer prep times for washing and cutting ingredients.
- Suggestions: Consider adding extra herbs or spices to boost vegetable flavor; some preferred mashing the potatoes or swapping for a green veggie.
- Leftovers: Several mentioned the dish reheated well, with the sauce keeping the chicken moist for later meals.
- Protein: Some preferred the pork version, while others enjoyed the chicken; a few found the chicken dry or tough.
Reviews from our home cooks
This was our very first recipe from Hello Fresh. The directions were easy to follow, and the meal was quick to make. Portions were more than plenty and we were immediately excited to try more! I wasn't sure about the figgy balsamic sauce but it was delicious
The sauce was wonderful, as it always is. It's one of my favorites, but I'm glad I ordered the chicken because I would not have had a place to roast the pork since four servings of the vegetables took up two baking sheets, leaving no more room in my oven. I do not have a double oven. The carrots were awfully sweet. I think they needed a little paprika or maybe some cayenne to spice them up a little.
I doubled the figgy-balsamic sauce and it was delicious. Added Harissa to the carrots.
Carrots and figgy balsamic are a wonderful combination. Something green would be nice in the mix- we added asparagus and it was perfect!
Overall, a good recipe. Sauce never really reduced to a thicker/glaze like consistency but flavor was really good.
Delicious chicken made some roasted and one baked potato for family member. The produce was fresh and carrots were abundant.
Absolutely wonderful the carrots provide a sweetness to balance out the balsamic
I think the estimated time to prep/cook was a bit too little. It took longer than 30 minutes. But it was really tasty, so worth it.
Great flavors. I swapped carrots for broccoli. The sauce was delicious, even good for dipping the potatoes
I have always liked the figgy balsamic meals in the past, but the sauce seemed a bit overwhelming for chicken. We will stick with beef next time. The potatoes and carrots were good.
