I love how versatile this dish is. My family has been making it since I was little. My grandparents had a farm and we would walk down and pick fresh veggies and my grandma would turn it into an easy skillet dinner. My mom modified the recipe over the years and finally put it into writing, and it's made in our house almost weekly. I usually throw in whatever protein and veggie I have laying around that needs to be used in my house.
Technique tip: Make the herb mixture ahead of time as a time-saver and to let the flavors develop.
Swap option: you can use any hard vegetable or squash in place of the sweet potatoes or baby red potatoes are great too! Pork or fish can be used in place of the chicken, just be mindful of cooking time. The herbs are also versatile, sage and parsley would be delicious as well!
- 1/2 cup plus 3 tablespoons olive oil, divided
- 1/3 cup lemon juice
- 10 garlic cloves, chopped
- 1/3 cup pitted green olives, chopped (optional)
- 2 lemons, sliced
- 3 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme
- 2 teaspoons kosher salt, plus more for seasoning chicken
- 2 teaspoons freshly ground black pepper, plus more for seasoning chicken
- 1 teaspoon cumin (optional)
- 1½ pounds chicken legs (about 6), patted dry
- 2½ pounds bone-in chicken thighs (about 4), patted dry
- 2 pounds sweet potatoes, peeled and cut into large, 2-inch pieces
1. Preheat oven to 450°F.
2. Mix together olive oil, garlic, lemon juice, green olives (if using), lemons, herbs, salt, pepper and cumin (if using). This can be made up to 2 days ahead.
3. In a large cast-iron skillet, heat 3 tablespoons olive oil over medium-high heat.
4. Season chicken with salt and pepper. Sear chicken, skin-side down, in hot pan until golden, 7-10 minutes. Flip the chicken, scatter sweet potatoes around the pan and pour over herby olive oil mixture. Add to pre-heated oven and bake for 45-50 minutes, until chicken is done.