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Pan-Roasted Chicken with Sweet Potatoes

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Course: Entree
Ingredients Method

Ingredients
  

  • Olive oil spray
  • 1 lemon sliced
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 7 cloves garlic minced
  • 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
  • 8 skinless chicken thighs
  • 12 black olives
  • 4 small sweet potatoes peeled, quartered and sliced

Method
 

  1. Preheat the oven to 425°F.
  2. Coat a large roasting pan with a few spritzes of olive oil.
  3. Layer the slices of lemon in the bottom of the pan.
  4. In a large bowl, stir together the lemon zest, lemon juice, four cloves of the minced garlic and oregano.
  5. Add the chicken; toss to coat.
  6. Arrange the chicken in a single layer on top of the lemon slices.
  7. In a medium-size bowl, combine the olives, sweet potatoes, and the remaining minced garlic; toss to coat.
  8. Arrange the sweet potato mixture over the chicken.
  9. Bake for 40-45 minutes, or until the chicken is cooked through and the sweet potatoes are soft.