Orange, Thyme, & Honey Roasted Chicken

• 2 Chicken Breasts, (about 1 lb. to 1 1/2 lbs.)
• 4-6 Figs, (quartered)
• 2 Oranges
• 4-6 Thyme Sprigs
• 1 tbsp. Dijon Mustard
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Honey, (or Maple Syrup)
• 1/2 tsp. each: Salt & Black Pepper
• 1/4 tsp. Cardamom (optional)

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1. Preheat oven to 450F. Line a 9x13" baking dish with parchment paper.
2. In a small bowl, whisk together the juice of 1 orange, honey, extra virgin olive oil, and cardamom (optional).
3. In the prepared pan, add the chicken breasts in a single layer. Slice the remaining orange into quarters. Surround the meat with the sliced oranges, figs and thyme leaves (trying to keep all ingredients to a single layer).
4. Season each chicken with the salt and black pepper, then generously brush the orange juice mixture onto each chicken breast. Drizzle the remaining mixture over the sliced fruits.
5. (Optional) Cover with plastic wrap and marinate in the fridge for 1-2 hours.
6. Bake for 15-18 minutes, or until chicken is fully cooked at 165F.
7. Remove from the oven, then loosely tent the baking dish with aluminum foil for 8-10 minutes. Serve warm with fresh thyme leaves to garnish.

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