Toss the chicken with the salt, rosemary, garlic, lemon zest, and pepper. Refrigerate at least two hours or overnight
Heat the oven to 450 degrees. Line a sheet tray with foil.
Drain any water which may have accumulated with the chicken and toss the chicken in 2 tbsp olive oil. Arrange on the prepared sheet tray.
Cut the figs into quarters and toss in a little olive oil. Arrange the figs on the sheet pan between the chicken pieces.
If you are using the potatoes, cut them pieces the same size as the figs. Toss them in olive oil and season with salt. Add the potatoes to the sheet pan.
Make sure everything on the sheet pan has space around it so the heat will roast it.
Sprinkle everything with thinly sliced jalapeno.
Bake until the chicken skin has browned and the chicken is cooked through, about 25-35 minutes.