4 pounds bone-in chicken parts
1 tablespoon sea salt
2 tablespoons fresh minced rosemary
2 garlic cloves, minced
1 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
½ teaspoon black pepper
Pinch cayenne pepper
3 tablespoons olive oil
1 pound ripe figs, stemmed and quartered lengthwise
Extra-virgin olive oil, for drizzling
Combine the salt, rosemary, garlic, citrus zest, peppers and 3 tablespoons of olive oil in a small bowl. Place the chicken in a large bowl then toss with the spice mixture. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
Heat oven to 450 degrees. Spread chicken pieces out on one or two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces. Drizzle everything generously with olive oil.
Roast, switching the position of the baking pans after 15 minutes so everything browns evenly until the 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.