¼ cup (57 g) unsalted butter, softened

3 cloves garlic, minced

3 sprigs rosemary, destemmed and minced

2 teaspoons salt

1 teaspoon ground black pepper

1 fryer chicken, broken into 6–8 pieces (or 6 drumsticks + 2 thighs, skin-on, bone-in)

For the glaze:

½ cup (118 g) balsamic vinegar

½ cup (112 g) fig preserves

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Preheat oven to 425°F (218°C).
In a small bowl, mix softened butter, half of the garlic, half of the rosemary, half of the salt, and half of the pepper until combined.
Rub the butter mixture over the chicken pieces, coating them evenly.
Place the chicken in a cast-iron skillet or oven-safe pan and roast for 10 minutes.
Meanwhile, whisk together the balsamic vinegar, fig preserves, remaining garlic, rosemary, salt, and pepper to make the glaze.
Brush the glaze over the chicken and return it to the oven. Continue roasting, basting every 10 minutes, until the chicken reaches an internal temperature of 165°F (74°C), about 25–30 minutes total.
Remove from oven, pour remaining glaze over the chicken, and let rest for 5 minutes before serving.

Substitute rosemary with thyme or Italian seasoning for variety.

Add a tablespoon of honey to the glaze for extra sweetness.

Chicken breasts can be used but require less cooking time.

For a dairy-free version, use olive oil or vegan butter instead of regular butter.

The glaze can be made ahead and stored in the fridge for up to 3 days.