Ingredients

The following ingredients have 5 Servings
  • 1/4 cup 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 or 8 pieces (I just used 6 drumsticks and 2 thighs both with skins on))
  • 1/2 cup balsamic glaze
  • 1/2 cup fig preserves

Instruction

  • Preheat oven to 425 °F
  • In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper. 
  • Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.
  • Put in the oven to begin roasting. In the meantime, whisk together balsamic glaze, fig preserves, the remainder of the garlic, rosemary, salt, and pepper.
  • Pull the chicken out of the oven and brush majority of the sauce on the chicken. Place back in the oven to cook and baste the chicken with the sauce in the pan every 10 minutes or so. 
  • Cook until chicken has reached an internal temperature of 165 °F, about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.