Preheat oven to 350°F. In a small mixing bowl, combine 1/2 cup of the fig butter, 1/2 cup of the mustard and 1 cup of the vinaigrette. Rinse and thoroughly pat dry the chicken (moisture on the chicken will prevent the glaze from sticking to it). Place the chicken in a baking dish and spread 2/3 of the glaze mixture generously all over the chicken. Turn the chicken breast-side down and roast for 30 minutes. Remove from the oven, turn the chicken breast side up and spread the remaining glaze mixture on the chicken. Continue roasting for another 1.5 hours or until internal temperature registers 165 degrees. Allow for roughly 20 minutes/lb. As the chicken is roasting, remove every 20 minutes or so to baste with drippings from the pan. Allow to sit for 10 minutes before carving.