Makes 4 servings
Pan-Roasted Chicken with Sweet Potatoes
Recipe type: Entree
Ingredients
- Olive oil spray
- 1 lemon, sliced
- ½ teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 7 cloves garlic, minced
- 1 teaspoon fresh oregano (or ¼ teaspoon dried oregano)
- 8 skinless chicken thighs
- 12 black olives
- 4 small sweet potatoes, peeled, quartered and sliced
Instructions
- Preheat the oven to 425°F.
- Coat a large roasting pan with a few spritzes of olive oil.
- Layer the slices of lemon in the bottom of the pan.
- In a large bowl, stir together the lemon zest, lemon juice, four cloves of the minced garlic and oregano.
- Add the chicken; toss to coat.
- Arrange the chicken in a single layer on top of the lemon slices.
- In a medium-size bowl, combine the olives, sweet potatoes, and the remaining minced garlic; toss to coat.
- Arrange the sweet potato mixture over the chicken.
- Bake for 40-45 minutes, or until the chicken is cooked through and the sweet potatoes are soft.
*Note: Remember to include ingredients when calculating daily intake allowances.
