• ¼ cup extra-virgin olive oil
  • 3 tablespoons chopped fresh oregano, plus more for garnish
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 3 cloves garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon of sea salt
  • 2 large sweet potatoes, halved or quartered if large
  • ½ cup pitted olives, coarsely chopped
  • 1kilos bone-in chicken thighs
  • 1 lemon, cut into wedges
  • ¼ cup crumbled feta cheese

METHOD

Preheat 180 degrees.

Combine oil, oregano, thyme, garlic, pepper, and salt in a small bowl. Transfer 1 tablespoon of the herb mixture to a medium bowl. Add potatoes and olives and stir to coat.

Pat chicken dry with paper towels. Rub with the remaining herb mixture.

Scatter the potatoes and olives in a baking pan.

Place the chicken on top of the potatoes and olives and tuck in lemon wedges.

Bake until the potatoes are browned – approx 40 to 45 minutes. Carefully squeeze the lemon wedges over the chicken.

Serve the chicken and vegetables topped with a big splash of extra virgin oil from @cobramestate and feta and more oregano and thyme, if desired.

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