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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | thighs, bone and skin removed | Skin-on, bone-in, chicken thighs | 4 | clove | garlic minced | 3 | tablespoons | lemon juice | 5 | tablespoons | olive oil | 1 3/4 | cups, cubes | Sweetpotato | 3 | tablespoons | rosemary, sprigs, fresh | 1 | fruit (2-5/8\" dia) | Blood Orange, thinly sliced | 2 | cups | chickpeas (15oz can) | 1/2 | cup, crumbled | feta cheese, herb and garlic | 1/2 | cup | Olives, Castelvetrano, Pitted |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 450. Combine chicken, garlic, 2 tbsp. lemon juice, 2 tbsp. olive oil in large bowl. Let sit for 30 minutes at room temp or up to 12 hours chilled. | | 2 | Roast sweet potatoes 1 hr. | | 3 | Heat 1 Tbsp Olive oil in skillet over medium high heat. Cook chicken skin down for 5 minutes until skin is very dark. | | 4 | Transfer chicken to foil-lined roasting pan and roast skin side down 18-22 minutes. | | 5 | Cook oranges with rosemary 30 seconds to 1 minute. | | 6 | Toss chickpeas, olives, and feta with remaining 2 tbsp. olive oil. | | 7 | Tear open sweet potatoes and arrange large sections on a plate. Place chicken around sweet potatoes. Top with orange slices, chickpea salad, and rosemary leaves. Squeeze remaining blood orange wedges over top and serve immediately. |
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