Direction

1. Preheat oven to 350°F. Juice 2 lemons to equal 1/4 cup; place juice in a small bowl. Cut ends from remaining 2 lemons. Stand each lemon upright on a cutting board; cut peel and pith from flesh using a knife. Discard peel and pith. Cut each lemon crosswise into 1/4-inch-thick slices, and remove any seeds; set slices aside. Whisk capers, honey, oregano, 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper into bowl with lemon juice.
2. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Sprinkle chicken with remaining 2 teaspoons salt and remaining 1 teaspoon pepper. Working in 2 batches, add chicken, skin side down, to skillet; cook until golden brown and fat is rendered, 6 to 8 minutes per batch. Transfer chicken, skin side up, to a plate. Add garlic to drippings in skillet; cook over medium high, stirring constantly, until golden, about 1 minute. Add wine and dried figs, scraping up any browned bits from bottom of skillet; cook until liquid is reduced by half, about 2 minutes. Remove from heat. Stir in olives.
3. Pour sauce into a 14-inch lidded oval baking dish. Nestle chicken, skin side up, in dish. Add fresh figs; pour lemon juice mixture over chicken. Tuck lemon slices around chicken.
4. Cover baking dish with lid; cook in preheated oven 20 minutes. Uncover; cook until golden brown, about 35 minutes more. Garnish with additional oregano; serve.