Roasted Winter-Spiced Chicken, Sweet Potatoes, Chard, and Figs Gluten-Free Recipe

Roasted Winter Spiced Chicken Sweet Potatoes Chard and Figs

A mélange of spices transforms everyday chicken into an occasion—especially when accompanied by easy roasted vegetables and plumped-up figs. Your entire family will love the roasted winter-spiced chicken, sweet potatoes, chard, and figs meal time after time.

Roasted Winter-Spiced Chicken, Sweet Potatoes, Chard, and Figs Gluten-Free Recipe

If you want to add acidic zing to the dish, add a very light drizzle of sherry vinegar just before serving.
Servings 4
Author Eric Lundy


  • 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 of cayenne pepper
  • 2 large shallots, quartered
  • 1 large sweet potato, peeled and cut into 1/2-inch dice
  • 6 cloves garlic, slightly crushed


  1. Preheat the oven to 450°F. Soak the quartered figs in a bowl of warm water for 15 minutes, then drain and reserve.
  2. Trim and discard the chard ends. Remove the chard ribs and slice them into 1-inch pieces. Coarsely chop the leaves, reserving the ribs and leaves separately.
  3. Place the chicken, skin side up, on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and season all over with 1 teaspoon salt and 1/4 teaspoon pepper.
  4. In a small bowl, combine the cumin, pumpkin pie spice, thyme, and cayenne and sprinkle all over the chicken.
  5. Add the shallots, 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 to coat. Roast for 10 minutes, lower the heat to 400°F, and continue roasting until the chicken is cooked through and the vegetables are tender, turning the vegetables once or twice and adding the figs halfway through cooking, about 22 minutes total.
  6. Transfer the chicken and vegetables to a plate. Keeping 3 tablespoons pan juices from the baking sheet (spoon off and discard any excess), place the chard leaves on the baking sheet, lightly toss with the pan juices, and roast until softened, about 3 minutes. Season with salt and pepper. Transfer the chard and the other vegetables to a serving platter, top with the chicken, and serve.

Photography Erin Ng

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