• Preheat oven to 400 degrees

• Mix softened butter, half the garlic and half of the rosemary together
in a small bowl.

• Carefully separate the skin from the chicken breasts and rub butter
mixture evenly onto breasts, pulling skin back over the breasts when
finished.

• Get a small saucepan and combine the entire jar of Fig Tamarind Jam, the
rest of the rosemary and garlic, salt, pepper, and balsamic glaze. Let the
mixture simmer until it thickens. Remove from heat.

• Place chicken on roasting rack and baste with the balsamic fig glaze.
Roast for 15 minutes, flip the chicken, baste again, roast for 15 mins
more. Flip again so the breast side is facing up (lather it again in the
fig glaze) and roast it for 30 minutes. Continually baste with fig glaze
until you take it out. (You will know when to take it out when the breast
meat is at 160 degrees and the thigh is at 175 degrees)

• Let it rest for 10 minutes, carve, and serve!