Sheet Pan Chicken with Figs and Bread Salad

To make vinaigrette: combine olive oil, 2 tablespoons vinegar, and honey in a small bowl. Whisk to combine until the honey dissolves. The vinaigrette should be more tart than sweet; add a little more vinegar if desired. Season with salt and pepper. Heat the broiler. Place the drumsticks on a half sheet pan, and blot them dry with a paper towel (so they’ll crisp better). Toss them in 2 tablespoons of the vinaigrette until they’re evenly coated, then season all sides with salt and pepper. Broil drumsticks until the skin browns and crisps on the first side, then flip and repeat on the other side, about 4 to 6 minutes in total. Remove the pan from the broiler; set aside. Heat oven to 425 degrees F. Meanwhile, in a small bowl, combine halved figs with 2 tablespoons vinegar and 3 tablespoons hot water; let macerate. (For efficiency, slice the onion and prep the bread now too.) When oven is ready, drain the figs. Add the bread, onion, and figs to the sheet pan, and toss with 2 to 3 tablespoons of the vinaigrette. (Place the chicken to one side to make this easier.) Redistribute the chicken and salad so they’re in an even layer. Roast until the drumsticks are browned and fully cooked through (about 20 to 25 minutes). The bread should be nicely browned and crispy at this point, but if it’s not, remove the chicken to a plate and roast the bread, onions, and figs for a few more minutes while the chicken rests. Let cool for about 5 minutes, then add the arugula to the sheet pan. Toss well to coat the arugula and bread in the chicken drippings. Add more vinaigrette if desired. (If you want additional vinaigrette for serving, mix up a little more.) Season to taste with salt and pepper. Serve warm.