Lemon Herb Mediterranean Chicken & Sweet Potatoes

  • Serving Size4


    • 1 lb of boneless chicken thighs
    • 2 med sweet potatoes, large cubes
    • 1 red onion, cut into wedges
    • 1 red bell pepper, deseeded and cut into wedges
    • 2 med. zucchinis, sliced
    • 4 T pitted Kalamata olives
    • ¼ cup lemon juice (juice of 1 lemon)
    • 3 T approved oil, divided
    • 1 T red wine vinegar
    • 4 large garlic cloves, crushed
    • 3 tsp dried basil
    • 2 tsp dried oregano
    • 2 tsp dried parsley
    • 2 tsp salt, plus extra
    • Lemon slices, to serve



    Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 T of approved oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later.


    Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.


    Preheat oven to 430°F. Heat the remaining 1 T of approved oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a T for added flavor.


    Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.


    Cover skillet with a lid (or foil), and bake until the sweet potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.

    Recipe adapted from: cafedelites.com      

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