Oven-roast chicken with maple syrup figs

4 chicken supremes (skin-on breast with half-wing attached)
1 tbsp olive oil
2 red onions, halved and finely sliced
1 tbsp balsamic vinegar
1 tbsp maple syrup
6 figs, halved lengthways
1 tbsp maple syrup, extra
200g fine green beans

Extra virgin olive oil
2 tbsp walnuts, lightly toasted

Heat the oven to 200C. Heat the olive oil in a frying pan and brown the chicken, skin-side down, over medium heat for 4 minutes, until golden. Remove from pan. Place onions, balsamic vinegar and maple syrup in the same pan.

Toss ingredients over high heat for 1 minute, then transfer to an oven tray lined with baking paper.

Place the chicken on top of the onions, season well and bake for 25 minutes, until tender. After 15 minutes add the figs and drizzle with the extra maple syrup. Bake until soft and squishy.

Cook the green beans in simmering salted water for 4 minutes, until tender. Drain, toss with a little extra virgin olive oil, walnuts, sea salt and pepper.

Serve green beans with the chicken, red onion, figs and pan juices.