Slice the red onions into strips and arrange them in an even layer at the bottom of a baking dish. Sprinkle with a little black pepper and drizzle with a little olive oil.
Arrange the chicken drumsticks on top of the onions. Cut the figs into quarters and scatter them evenly between the chicken pieces. Place the thyme sprigs on top.
In a small bowl, whisk together the honey, remaining olive oil, boiling water, salt, and remaining black pepper. Pour the sauce evenly over the chicken and figs.
Cover the baking dish tightly with parchment paper, followed by aluminum foil. Bake in a preheated oven at 190°C (375°F) for 1.5 hours.
Remove the foil and parchment paper. Bake for an additional 10-15 minutes using the upper convection (turbo) setting until the chicken gets a nice golden-brown crust. Serve hot.
Cook it hands-free.
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