We're big fans of pan sauces because they're a simple way to add extra flavor to dishes. Here, fig jam, balsamic vinegar, and fresh rosemary are allowed to mingle with the natural juices from the chicken to create a sweet and savory condiment that you'll want to drizzle over everything.
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Chicken Stock Concentrate
Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until golden brown, 20-25 minutes.
Halve, peel, and mince shallot. Strip rosemary leaves off sprigs. Chop until you have 1 tsp of rosemary. Halve lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Cook in pan until no longer pink in center, about 5 minutes per side. Remove from pan to rest.
Add shallot, chopped rosemary, and a drizzle of olive oil to same pan over medium heat. Toss until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam and simmer until syrupy, about 1 minute. Add ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and swirl in 1 TBSP butter. Season with salt and pepper.
Toss arugula in a medium bowl with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.
Thinly slice chicken and serve next to arugula and potatoes. Drizzle with sauce.