In a large bowl, toss chicken parts with salt, rosemary, garlic, orange zest and pepper. Cover and refrigerate for at least 2 hours.
Heat oven to 450°F. Spread chicken across 2 sheet pans. Bake for 15 minutes. Add figs and peppers with a drizzle of olive oil to pans. Switch positions in oven and bake 15 more minutes for dark meat pieces.
Continue baking breasts 10 more minutes. Serve with orange slices. Enjoy!