Juicy, bone-in chicken thighs seared until crisp, then roasted in a glossy glaze of fig preserves and balsamic vinegar. Sweet-meets-savory, one-skillet, and weeknight-easy—perfect over potatoes, rice, or a simple salad.
Preheat oven to 425°F (218°C). Pat chicken dry with paper towels.
In a small bowl, mash softened butter with minced garlic, chopped rosemary, salt, and pepper. Gently lift the skin and rub some of the mixture under and over each piece.
Heat olive oil in a cast iron or oven-safe skillet over medium-high heat. Place chicken skin-side down and sear until deeply golden and crisp, about 5 minutes. Flip and cook 2 minutes more.
While chicken sears, whisk fig preserves and balsamic vinegar together until smooth (stir in sliced shallot if using).
Remove the skillet from heat. Brush or spoon the fig-balsamic glaze over the chicken, letting excess drip into the pan.
Transfer skillet to the oven and roast 25–30 minutes, brushing with more glaze halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
For extra caramelization, broil 2–3 minutes at the end, watching closely.
Rest 5 minutes. Garnish with fresh thyme or parsley and serve hot with your favorite sides.