Preheat oven to 425 degrees F. Line a baking sheet with foil paper or spray a baking dish with non-stick cooking spray and set aside.
Meanwhile, pat the chicken with paper towels to remove any excess moisture. Drizzle 2 tablespoons of the oil over the chicken and rub to coat (you just want it to have a nice coat, not be drenched in it). Season generously with salt and pepper.
Place the chicken, skin-side up, onto the sheet pan and roast for 30 minutes.
In a small sauce pan on medium heat, melt the margarine (or butter). Add the fig jam, balsamic vinegar, rice wine vinegar, raw honey (or maple syrup; omit for Whole30), coconut aminos, and broth. Turn to medium-high heat and bring to a low boil, stirring and let it thicken up a little. If it’s getting too thick, add little bit more of broth.
Meanwhile, in a 12-inch skillet, heat the olive oil to medium to medium-high heat (every stove is different).
Add the sliced red onions (or whatever onion you are using). Begin to stir and season with some salt. Keep stirring (don’t leave the pan!) and after the first 5-7 minutes, add a bit of water to deglaze.
Continue cooking and stirring, adding water every few minutes or so (you know when the red onions dry up again. This helps to prevent burned onions).
Once they are a nice and golden brown (could take between 15-30 minutes), stir in garlic (if you’re using). Add the fig balsamic sauce and stir to combine.
Lower the oven temperature to 375F.
Carefully turn the chicken pieces.
Scatter the balsamic fig onion sauce on and around the chicken and roast for another 30 minutes.
Bake until the chicken is cooked through and golden brown (and the skin is nice and crispy) and has internal temperature of 185 degrees F. Total cook time is about 1 hour-1 hour and 15 minutes.
Sprinkle on fresh chopped parsleyServe with your favorite sides. *I enjoyed it with cauliflower rice and steamed broccoli. The kids enjoyed it with steamed jasmine rice and steamed broccoli.