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Prepare Oven and Dish: Preheat your oven to 425°F (220°C). While the oven heats, spray an 8”x8” baking dish with non-stick cooking spray.
Make the Glaze:Melt butter in a small saucepan over medium heat.
Add shallots and sauté for 3-4 minutes until softened.
Incorporate garlic and cook for 30 seconds until fragrant.
Stir in fig preserves, honey, balsamic vinegar, and thyme. Bring to a boil, then reduce heat to simmer until thickened, about 10-12 minutes.
Optional: Blend the glaze for a silky texture.
Prepare Chicken: Pat the chicken thighs dry, season with salt and pepper, and place in the baking dish.
Glaze Chicken: Spoon the glaze generously over the chicken, adding 4 sprigs of thyme.
Bake: Roast for 35-40 minutes until internal temperature reaches 165°F (75°C). Baste once during cooking.
Rest and Garnish: Let the chicken rest for 5 minutes. Garnish with thyme, walnuts, and gorgonzola.