Lemon-Oregano Chicken with Sweet Potatoes & Olives

By Sprig Originals ✓ · cooked up in Sprig

A one-pan Greek dinner: bone-in chicken thighs marinated in lemon, garlic and oregano roast on top of sweet potato wedges and red onion until the skin crackles and the vegetables soak up all the pan juices. Kalamata olives and blistered cherry tomatoes go in at the end, and a cool cucumber-dill coconut yogurt sauce pulls it all together — no dairy, grains or legumes anywhere in sight.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb)
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• 5 cloves garlic, finely grated
• 2 tbsp dried oregano
• 1 1/2 tsp fine sea salt
• 3/4 tsp freshly ground black pepper

• 2 lb sweet potatoes, peeled and cut into 1-inch wedges
• 1 large red onion, cut into 8 wedges
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 3/4 tsp fine sea salt
• 1 cup cherry tomatoes
• 3/4 cup pitted kalamata olives
• 1 tbsp red wine vinegar

• 1 cup plain unsweetened coconut milk yogurt
• 1 cup grated English cucumber
• 1 clove garlic, finely grated
• 3 tbsp chopped fresh dill
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt

• 1/3 cup chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, the lemon zest, grated garlic, 2 tablespoons oregano, 1 1/2 teaspoons salt and the black pepper. Add the chicken thighs and turn to coat every piece, working some marinade under the skin. Let sit at room temperature for 20 minutes, or refrigerate up to 12 hours.
2. Heat the oven to 425°F and set a rack in the center. On a large rimmed sheet pan, toss the sweet potato wedges and red onion with 2 tablespoons olive oil, 1 teaspoon oregano and 3/4 teaspoon salt. Spread in a single layer and roast, uncovered, for 15 minutes.
3. Meanwhile, make the sauce: squeeze the grated cucumber firmly in a clean kitchen towel to remove as much liquid as possible. Stir it into the coconut yogurt along with the grated garlic, dill, 1 tablespoon lemon juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Refrigerate until serving.
4. Pull the pan from the oven and stir the vegetables. Nestle the chicken thighs skin-side up among the vegetables, spooning any remaining marinade over the chicken only. Return to the oven and roast 25 minutes.
5. Scatter the cherry tomatoes and kalamata olives into the gaps on the pan. Roast another 8 to 10 minutes, until the tomatoes burst, the sweet potatoes are tender at the center and the chicken registers 175°F at the thickest part of the thigh with skin that is deeply browned and crisp. If the skin needs more color, broil for 2 minutes, watching closely.
6. Drizzle the red wine vinegar over the vegetables and let the pan rest 5 minutes so the juices settle. Shower everything with the parsley, then serve straight from the pan with the cucumber-dill sauce and lemon wedges alongside.

Chef's tips

Nutrition (per serving, estimated)

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