Preheat oven to 400°F.
Line a baking sheet with foil and lightly oil or coat it with nonstick spray.
Season chicken on both sides with salt and pepper, then rub each breast with ¼ tsp thyme under the skin.
Place bone-side up, skin side down, in a single layer on prepared baking sheet. Roast for 20 minutes.
In a small saucepan, heat Worthy Vanilla Rhubarb Jam and vinegar over medium-low heat until glaze is melted.
Turn chicken meat-side up.
Brush under the skin and over the skin with jam glaze.
Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, and the meat thermometer reads 165°F (about 20 minutes more).
Serve with steamed white rice.