Sheet pan chicken with figs and bread salad

Chicken second courses

Inspired by two recipes from The Zuni Cafe Cookbook, this sheet pan chicken dinner has several tricks up its sleeve that make it especially easy, inexpensive, and satisfying, such as making one scrappy vinaigrette that does triple-duty, jump-starting drumsticks under the broiler for the crispiest skin (and less hot oven time), and macerating dried figs in vinegar and hot water so they’ll stay nicely plump when roasted. It’s a combination of flavors and textures I can’t get enough of, and it’s filling enough to satisfy on its own, no sides needed. <br />