Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into 1/2-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 1/2 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.