1. Preheat oven to 425°F (218°C).
2. Mix softened butter with half the minced garlic, rosemary (or thyme), salt, and pepper. Pat chicken dry for crispier skin, then rub this butter mixture thoroughly over all chicken pieces.
3. Place chicken in a cast iron skillet or baking dish and begin roasting in the oven. If using chicken breasts, heat 1 teaspoon olive oil in a skillet over medium heat, cook chicken for 4-6 minutes per side until internal temperature reaches 165°F (74°C), then remove and rest.
4. While chicken starts cooking, whisk together balsamic vinegar, fig preserves, remaining garlic, rosemary, salt, pepper, and optionally white wine and chicken broth to make a glaze.
5. For oven-roasted chicken: After about 15 minutes of roasting, remove chicken and brush most of the glaze over it. Return to oven and baste every 10 minutes until cooked through and internal temperature reaches 165°F (74°C), approximately 25 minutes total. For skillet-cooked breasts, simmer glaze in the same pan after chicken rests, stirring to loosen browned bits, then spoon over sliced chicken.
6. For a fruit-enhanced variation, arrange apples and onions in a roasting pan with olive oil, salt, and pepper. Place chicken on top, brush with half the glaze, roast at 400°F (204°C) for 30 minutes, then reduce heat to 350°F (177°C), baste with remaining glaze, add chicken broth to pan, and cook an additional 15–20 minutes. Remove chicken, then roast apples and onions separately at 400°F until caramelized (10–15 minutes).
7. Serve chicken topped with remaining glaze, optionally garnished with fresh thyme or rosemary. Pair with sides like roasted or mashed potatoes, green vegetables, couscous, or egg noodles to complete the meal.