Seared Chicken Thighs in Fig Sauce
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Seared Chicken Thighs in Fig Sauce

Seared Chicken Thighs in Fig Sauce

with Roasted Veggies

Fig-glazed chicken, golden sweet potatoes and tender broccoli bring a vibrant colour palette and hearty flavours to your plate tonight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

300 g

Yellow Potato

170 g

Sweet Potato

227 g

Broccoli, florets

4 tbsp

Fig Spread

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories747 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate73 g
Sugar13 g
Dietary Fiber8 g
Protein36 g
Cholesterol163 mg
Sodium1025 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Baking Sheet
Paper Towel
Large Non-Stick Pan



Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut all potatoes into 1/2-inch pieces. Cut broccoli into bite-size pieces.

Roast potatoes

Add all potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Arrange potatoes in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.

Roast broccoli

Meanwhile, add broccoli and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender-crisp, 13-15 min.

Prep chicken

Meanwhile, pat chicken dry with paper towels. Season both sides with pepper and remaining garlic salt.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown and cooked through, 4-6 min per side.** When chicken is almost cooked through, add fig spread and 2 tbsp butter (dbl for 4 ppl) to the pan. Using a spoon, baste chicken with fig sauce until sticky, 1-2 min.

Finish and serve

Divide chicken, potatoes and broccoli between plates. Spoon any remaining fig sauce from the pan over chicken.