Glazed Fig-Balsamic-Rosemary Chicken
4 chicken thighs (skin on)
1/4 cup unsalted butter (softened)
3 cloves minced garlic
1 to 2 sprigs rosemary (take off stem and mince)
2 teaspoons salt
1 teaspoon black pepper
1/2 cup balsamic glaze
1/2 cup fig preserves
- Preheat oven to 425 °F
- In a small bowl, mix together butter with and one-half of your garlic, one-half of your rosemary, one-half the salt, and one-half the pepper.
- Place chicken into a cast iron skillet (preferably a smaller one so the chicken fits in snugly). Rub the butter mixture on the outside of your chicken thighs. Put in the oven to start that delicious roasting for about 20 minutes.
- While the chicken is in the over, whisk together your balsamic glaze, your fig preserves, and the rest of your garlic, rosemary, salt and pepper.
- Remove chicken from oven after its 20 minutes and brush most of that amazing sauce over the tops. Return chicken to oven for about 25 minutes, basting them with more sauce about every 10 minutes. You want your chicken to get to an internal temperature of 165 degrees. When you remove chicken from oven the last time, pour any remaining sauce over top, and let cool for a few minutes before serving.