# Balsamic Chicken with Figs, Red Onion, Dragon Tongue Beans and Marble Potatoes > Golden chicken gets a glossy balsamic pan sauce with jammy fresh figs and soft red onion. Tender dragon tongue beans with lemon and parsley keep the plate bright, while whole roasted marble potatoes catch the sweet-tart juices—a good early-fall supper. - URL: https://www.chezjk.com/recipes/roasted-chicken-with-figs-caramelized-red-onion-balsamic-dragon-tongue-beans-mar - Author: Jonathan Katzman - Cooked and photographed: 2022-10-04 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Balsamic Chicken with Figs, Red Onion, Dragon Tongue Beans and Marble Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F3bcb9fad9178fffa.jpg) ## Roasted Chicken Leg Quarters Searing builds a browned skin and flavorful pan drippings. Finishing in the oven makes the dark meat tender without drying it out. ### Ingredients - 4 bone-in, skin-on chicken leg quarters, about 3–4 lb total - 2 tsp kosher salt, or to taste - 1/2 tsp freshly ground black pepper - 1 tbsp ghee ### Instructions 1. Heat the oven to 425°F. Pat the chicken thoroughly dry and season with salt and pepper. 2. Heat the ghee in a large ovenproof skillet over medium-high heat. Sear the chicken skin-side down for 6–8 minutes, working in batches if necessary, until well browned and readily released from the pan. Turn and cook for 2 minutes. 3. Transfer the chicken skin-side up to a rimmed roasting tray, keeping the skillet and its browned bits for the fig sauce. 4. Roast for 30–40 minutes, until the thickest part of the thigh reaches 175–185°F without the thermometer touching bone. Rest for 8–10 minutes before serving. 5. Reserve any juices from the roasting tray and resting chicken for the sauce. ### Notes - Begin checking smaller quarters after 25 minutes in the oven; tenderness and temperature are more reliable than time alone. ## Fresh Fig, Red Onion and Balsamic Pan Sauce Fresh figs soften into the savory chicken juices while balsamic vinegar supplies enough acidity to balance their sweetness. Adding the figs near the end preserves their shape. ### Ingredients - 2 medium red onions, cut into 1/2-inch wedges - 8 ripe but firm fresh figs, halved lengthwise - 1 tbsp reserved chicken fat from the searing skillet - 1/3 cup balsamic vinegar - 1/2 cup unsalted gluten-free chicken stock - to taste kosher salt and freshly ground black pepper ### Instructions 1. After searing the chicken, leave 1 tablespoon of fat in the skillet and pour off the excess. Discard any blackened bits, keeping the brown fond. 2. Set the skillet over medium heat. Add the onion wedges and a pinch of salt; cook for 10–12 minutes, turning gently, until softened with browned edges. 3. Add the balsamic vinegar and stock. Scrape up the fond and simmer for 5–7 minutes, until the liquid lightly coats a spoon. 4. Nestle the figs into the sauce, cut-side up. Simmer gently for 3–5 minutes, spooning sauce over them, until warmed through and just softened. 5. Fold in the reserved chicken juices and simmer briefly to restore a glossy consistency. Taste for salt, pepper and acidity, then spoon over the rested chicken. ### Notes - If the sauce reduces too far, loosen it with a splash of water or stock. If it tastes too sweet, add a small splash of balsamic vinegar. - Use ordinary good-quality balsamic vinegar rather than a presweetened balsamic glaze. ## Dragon Tongue Beans with Lemon and Parsley Brief blanching cooks the broad pods evenly, and a quick sauté adds a few golden edges. Lemon and parsley balance the rich chicken and sweet figs. ### Ingredients - 1 lb dragon tongue beans, stem ends trimmed - 1 tbsp ghee - 2 tsp fresh lemon juice - 1/4 cup roughly chopped flat-leaf parsley - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a large pot of well-salted water to a boil. Add the beans and cook for 3–5 minutes, until just tender but still pleasantly firm. Drain and dry well. 2. Heat the ghee in a wide skillet over medium-high heat. Add the beans and sauté for 3–4 minutes, turning occasionally, until glossy with a few lightly browned spots. 3. Remove from the heat and toss with lemon juice, parsley, salt and pepper. Serve immediately. ### Notes - Dragon tongue beans naturally lose much of their purple striping when cooked; avoid overcooking in an attempt to preserve it. - For advance preparation, chill the blanched beans in ice water, then drain and dry thoroughly before sautéing. ## Whole Roasted Marble Potatoes Roasting small potatoes whole keeps their centers creamy and their skins intact. Their restrained seasoning lets the fig-balsamic sauce carry across the plate. ### Ingredients - 1 1/2 lb mixed small marble or baby potatoes, scrubbed and dried - 1 1/2 tbsp olive oil - 3/4 tsp kosher salt - 1/4 tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Toss the potatoes with olive oil, salt and pepper on a rimmed baking sheet. 2. Roast in a single layer for 35–45 minutes, shaking the tray once, until the skins are lightly wrinkled and a small knife slides easily through the centers. 3. Taste and add a little more salt if needed. Keep whole for serving. ### Notes - Choose potatoes of similar size, ideally 1–1 1/2 inches across. Halve any much larger potatoes so they finish together. ## Overall Timing / Workflow The potatoes and chicken share one oven temperature, leaving the stovetop free for the sauce and a last-minute bean sauté. ### Instructions 1. 0:00 — Heat the oven to 425°F. Season the chicken, prepare the potatoes, and start heating the chicken skillet. 2. 0:10 — Put the potatoes in the oven and sear the chicken. Slice the onions and halve the figs while the chicken browns. 3. 0:20 — Transfer the chicken to the oven. Start the onion-balsamic sauce in its searing skillet and bring a pot of salted water to a boil. 4. 0:35 — Blanch and drain the beans. Check the potatoes and begin checking the chicken temperature. 5. 0:45–1:00 — Remove the potatoes when tender and the chicken when it reaches its target temperature. Rest the chicken, finish the sauce with figs and chicken juices, and sauté the beans. 6. Serve as soon as the beans are finished. ### Notes - Use separate roasting trays for the chicken and potatoes so either can be removed as soon as it is ready. ## Plating Keeping the three main elements distinct preserves the beans' freshness while allowing the potatoes to pick up the sauce. ### Instructions 1. Place one chicken leg quarter on each warm plate. 2. Spoon the balsamic onions and figs over and beside the chicken, leaving some browned skin exposed. 3. Arrange the beans alongside the chicken and divide the whole potatoes among the plates. Spoon any remaining sauce around the chicken rather than over the beans. ## Leftover Path Gentle covered reheating protects the chicken and sauce, while reheating the vegetables separately avoids softening the beans unnecessarily. ### Instructions 1. Refrigerate leftovers within 2 hours in shallow airtight containers, keeping the beans separate from the chicken and sauce. Use within 3–4 days. 2. Reheat the chicken with its sauce and a splash of water or stock in a covered dish at 325°F until the chicken reaches 165°F. Warm the potatoes alongside it. 3. Warm the beans briefly in a skillet, just until hot. For a different meal, pull the chicken from the bones and serve with sliced potatoes, chopped beans and the reheated fig-onion sauce. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.