Preheat oven to 425*
Spray baking dish with nonstick cooking spray and set aside.
For Glaze:
Melt butter in a small sauce pan over medium heat. Add shallots and season with salt- saute for 3-4 minutes until soft. Add garlic, saute for another minute. Add fig jam and throw in fresh thyme sprigs. Bring to a simmer and reduce by half, 10-15 minutes. Remove from heat and set aside.
For Chicken:
Pat both sides of chicken with paper towel and season with salt & pepper. Transfer to baking dish, spoon the glaze over each piece of chicken- saving 1/2 of the glaze for basting halfway. Scatter the shallot and fig pieces in the baking dish, add remaining thyme sprigs.
Roast for 35-45 minutes, glazing the chicken halfway. Remove from oven when the thighs are 165*, let rest for 10 min. Serve chicken with watercress or baby arugula dressed with olive oil, fresh lemon juice, & sea salt.