Description

Savory roasted chicken thighs coated in a rich balsamic fig glaze, finished with thyme, walnuts, and gorgonzola for a sweet and savory dish perfect for weeknights or special occasions.

Ingredients

For the chicken:

6 boneless, skinless chicken thighs

Kosher salt, to taste

Ground black pepper, to taste

For the fig glaze:

1 tbsp unsalted butter

1 medium shallot (about 3 tbsp finely diced)

2 garlic cloves, minced

1 jar (12 oz) fig preserves

2 tbsp honey

3 tbsp balsamic vinegar

5 sprigs fresh thyme, divided

For serving (optional):

1/2 cup chopped walnuts

1/2 cup crumbled gorgonzola cheese

Additional fresh thyme

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Instructions

Preheat oven to 425°F (220°C). Spray an 8×8-inch baking dish with non-stick cooking spray and set aside.
In a small saucepan, melt butter over medium heat. Add shallot, season with 1/4 teaspoon kosher salt, and sauté until translucent (3–4 minutes).
Add garlic and cook for 30 seconds to 1 minute until fragrant.
Stir in fig preserves, honey, balsamic vinegar, and 1 sprig of thyme. Bring to a boil, then reduce to a simmer. Cook until the glaze thickens and reduces by half (10–12 minutes).
Remove thyme sprig. For a smoother glaze, puree with an immersion blender or transfer to a stand blender.
Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Arrange snugly in prepared baking dish.
Spoon glaze evenly over chicken. Add the remaining 4 thyme sprigs to the pan.
Roast chicken for 35–40 minutes, basting halfway with pan juices. The chicken is done when internal temperature reaches 165°F (74°C). For a golden finish, broil for 3–4 minutes, watching carefully.
Remove from oven and let rest for 5 minutes before serving.
Garnish with chopped walnuts, crumbled gorgonzola, and additional thyme, if desired.

Notes

Add sliced apples or pears in the last 10 minutes of roasting for a fruity twist.

Swap thighs for chicken breasts or drumsticks (adjust cooking times).

For a vegetarian option, use portobello mushrooms or tofu.

Roast vegetables like Brussels sprouts or carrots in the same pan for a one-dish meal.

Try pecans or almonds instead of walnuts for a different crunch.

Use rosemary or sage in place of thyme for unique flavor.

Prep Time: 18 minutes
Cook Time: 37 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with glaze
Calories: 385
Sugar: 19g
Sodium: 310mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 32g
Cholesterol: 105mg