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.
