Chicken Baked with Sweet Potatoes, Olives, Lemon & Garlic
A drizzle of liquid gold, sweet cloves of garlic. How poetic! So, this week's theme at I Heart Cooking Clubs features garlic, olives, and/or olive oil. My husband is a big fan of garlic. So, I'm pretty sure he will be happy with this dish. So, here's last night's dinner!
Recipe adapted from here or Diana Henry's Pure Simple Cooking.
2 medium chicken thighs, chopped into 8 chunks
2 tablespoons olive oil, more for drizzling
8 garlic cloves, crushed
1 lemon, cut into 4 wedges
1 cup sweet potatoes, cut into chunks (I use both orange and purple variants)
1 medium yellow onion, cut into 8 wedges
1/4 cup pitted black olives, drained
Salt and pepper to taste
1. Marinate chicken thighs in olive oil and crushed garlic cloves for about 20 minutes. Preheat oven to 200°C. Line a roasting pan with baking foil.
2. Arrange the chicken chunks and garlic on the prepared roasting pan. Tuck lemon wedges between the chunks.
3. Scatter sweet potatoes and onions around the chicken. Sprinkle with some salt and pepper. Drizzle with more olive oil.
4. Bake for 30 minutes, then toss the chicken chunks and sweet potatoes to coat in oil evenly. Add black olives and bake for another 15-20 minutes.
5. Serve hot.
|Before going into the oven.|
I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Sweet Cloves and Liquid Gold.