Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. 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 in oven until tender and lightly crisped, 20-25 minutes.

Halve, peel, and mince shallot. Strip and chop enough rosemary leaves from stems to give you 1 tsp (use the rest as you like). Halve lemon.

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels and season all over with salt and pepper. Cook in pan until no longer pink in center, 5-7 minutes per side. Remove from pan and set aside to rest.

Lower heat under pan to medium. Add shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in stock concentrate and ¼ cup water. Let reduce until thick and saucy, about 3 minutes. (TIP: Add a splash of water if mixture is stiff.) Remove pan from heat. Stir in 1 TBSP butter. Season with salt and pepper.

While sauce simmers, in a medium bowl, toss lettuce with a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.

Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle chicken with sauce. Serve with salad on the side.