Preheat the oven to 400 degrees F (205 degrees C).
Coat the Whole Chicken (1) with Olive Oil (2 tablespoon) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Place the Lemon (1/2) and the Fresh Thyme (4 sprig) inside the cavity of the chicken and put it breast side down in a large roasting pan. Roast for 30 minutes.
Remove the chicken from the oven and turn it breast side up, baste with the juices from the pan, and season with Kosher Salt (to taste). Roast for another 30 minutes.
While the chicken is cooking make the sauce. In a medium saucepan heat the Olive Oil (1 tablespoon) on medium-high, then add the Shallot (1/2) and cook until opaque and softened, 3-4 minutes.
Add the Garlic (2 clove) and continue to cook another minute or two. Make sure not to brown the garlic.
Add the Unsalted Butter (1 tablespoon), Just Jan’s® Kadota Fig Spread (1/3 cup), Balsamic Vinegar (2 tablespoon), Kosher Salt (to taste), and Ground Black Pepper (to taste). Heat through until butter is melted and stir until thoroughly incorporated.
After 30 minutes, remove the chicken and brush the entire top of the chicken with the sauce. Set the oven temperature to broil and cook for an additional 5-7 minutes until bubbling and browned. Depending on how hot your broiler gets, may need a little less or more time. Use what's left of the fig sauce to serve on the side or on cut pieces.
The chicken is finished cooking when the internal temperature of the thigh reaches 165 degrees F (75 degrees C). If you don't have a thermometer, just cut through and make sure the juices in the center run clear. Serve warm with sides!