Honey Roast Chicken with Onions and Figs

In bowl, whisk together 1 tbsp (15 mL) of the oil, 1 tsp (5 mL) of the honey, salt and pepper; set aside.

Remove giblets and neck from chicken. Rinse chicken inside and out; pat dry. Insert onion, garlic, lemon and thyme into cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on greased rack in roasting pan. Toss pearl onions with remaining oil and add to pan.

Roast chicken in 375°F (190°C) oven for 30 minutes; brush with honey mixture. Roast until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F (85°C), 30 minutes. Set pearl onions aside. Transfer chicken to warmed platter and tent with foil; let stand for 20 minutes before carving. Discard onion, lemon and garlic from cavity.

Meanwhile, remove hard stems from figs; set figs aside.

Skim fat from pan juices. Add flour; cook, whisking, for 1 minute. Add wine; cook, whisking, until most of the liquid is evaporated, about 1 minute. Add stock, scraping up any brown bits from bottom of pan; simmer, whisking, until smooth, slightly thickened and glossy. Add pearl onions, figs and remaining honey to pan; simmer, stirring, until figs are hot, about 2 minutes. Serve with chicken.