Marinade the pheasant by crushing 2 cloves of garlic and mixing with a tablespoon of vinegar and the leaves from a few sprigs of thyme. Season the breasts with salt and pepper and leave in the marinade for a few hours or overnight.
Heat the oven to 200C/400F/Gas 6 (180C fan) and put the remaining garlic cloves whole in their skin in a large deep oven tray. Peel and cut the onions into 8 wedges and add to the garlic. Then cut the figs in half and add to the tin along with the remaining thyme
Pour over the oil and toss the vegetables and figs with your hands then season with salt and pepper and drizzle over the remaining vinegar and any marinade then roast for 20 minutes.
Heat a frying pan over a high heat and quickly brown the marinaded pheasant breast on both sides then transfer to the oven tray after the onions have roasted for 20 minutes and scatter over the olives. Roast for a further 15-20 minutes until the breasts have cooked.
Remove from the oven and serve straight from the tray with some crispy potatoes and a green salad.