In a medium saucepan, add the Blackberry Ginger Dark Balsamic, fresh blackberries, ginger, brown sugar, maple syrup, rosemary, thyme, lemon zest and salt.
Over a low-medium heat, bring balsamic glaze ingredients to a low boil and reduce to a simmer. Gently smash the blackberries with the back of a fork.
Continue cooking for 15 minutes. Remove from the heat and pass the glaze through a strainer to remove the aromatics and blackberry seeds.
If you want a thicker glaze, you may add the strained glaze back into the pan and continue cooking until desired consistency is reached. Just remember that the balsamic will continue to thicken as it cools.
Preheat the oven to 425°F.
Pat the chicken thighs dry and rub with 1 tbsp of Rosemary Olive Oil. Season with salt, pepper, onion powder and garlic powder.
Add the remaining 2 tbsp of Rosemary Olive Oil to a large cast iron or oven safe skillet. Sear the thighs skin side down until nicely browned.
Once the skin is nice and crispy, flip to the other side. Add 2 tbsp of butter, rosemary sprigs and thyme sprigs. Baste the chicken with the aromatic butter for 2-3 minutes.
Transfer the entire skillet to the oven and continue cooking for roughly 10 minutes or until internal temperature reaches 165°F.
Transfer the chicken to a cutting board to rest for 10 minutes.
Plate the chicken on a serving platter and drizzle with the Blackberry Ginger Balsamic Glaze. You may garnish with any extra herbs and blackberries for a pretty presentation.
Enjoy!
