TIME 1 HOUR PLUS 2 HOURS MARINATING
YIELD 6 SERVINGS
4-1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeno or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling
1. In a large bowl,toss chicken with salt, rosemary,garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hoursa nd up to overnight(the longer the better).
2. Heat ovento 450 degrees.
Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrangefigs amongt he chicken pieces, then scatter jalapeno slices on top. Drizzle everything generously with olive oil.
3. Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until chicken is golden and cooked through.This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
