Preheat your oven to 425°F (220°C). Spray an 8x8-inch baking dish with non-stick cooking spray and set it aside. This will help prevent sticking and ensure even cooking when you roast the chicken later.

Melt the butter in a small saucepan over medium heat. Add the finely diced shallot and season with about 1/4 teaspoon kosher salt. Sauté the shallot until soft and translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in the fig preserves, honey, balsamic vinegar, and 1 sprig of fresh thyme. Increase the heat to bring the mixture to a boil, then immediately reduce the heat to a simmer. Simmer, stirring occasionally, until the glaze is thickened and reduced by half, about 10-12 minutes. Use tongs to remove and discard the thyme sprig. For a smoother glaze, use an immersion blender (or transfer to a stand blender) to puree until smooth. I find that blending the glaze really enhances the depth of flavor and gives a restaurant-quality finish.

While the glaze simmers, pat the chicken thighs dry with paper towels on a clean work surface. Season both sides of the chicken with kosher salt and ground black pepper to taste. Transfer the seasoned chicken to the prepared baking dish, arranging them snugly. Once the glaze is ready, spoon it over the chicken, using the back of a spoon to evenly coat each piece. Place the remaining 4 sprigs of fresh thyme in the pan along with the chicken.

Transfer the baking dish with the glazed chicken to the preheated oven. Roast for 35-40 minutes, basting the chicken with pan juices and glaze halfway through the cooking time. The chicken is done when the juices run clear and an internal temperature of 165°F (74°C) is reached. Once cooked, remove from the oven and let the chicken rest for 5 minutes. For a golden-brown finish, you can switch the oven to broil during the last 3-4 minutes of baking, but watch carefully to prevent burning! Personally, I like to broil for just a couple minutes to get those beautiful caramelized edges.

After resting, transfer the roasted chicken to serving plates. Garnish the chicken with additional fresh thyme leaves, a generous sprinkle of chopped walnuts, and crumbled gorgonzola cheese if desired. This combination adds a wonderful crunch and tangy flavor to the sweet and savory chicken. Enjoy while hot!