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Bon Appétit

Charred Chicken With Sweet Potatoes and Oranges

4.7

(16)

Image may contain Plant Food Dish Meal Lunch Vegetable Platter and Produce
Peden + Munk

Remember that thing about not putting acid on raw meat? This charred chicken recipe doesn’t abide by that rule, and now that we've tried it, we don’t, either.

Recipe information

  • Yield

    4 Servings

Ingredients

4

skin-on, bone-in chicken thighs

Kosher salt

4

garlic cloves, finely grated

3

tablespoons fresh lemon juice, divided

5

tablespoons olive oil, divided

1

large or 2 medium sweet potatoes, scrubbed

3

large sprigs rosemary

1

blood orange, thinly sliced, plus wedges for squeezing

1

15-ounce can chickpeas, rinsed

½

cup Castelvetrano olives, pitted

3

ounces feta, crumbled (about ½ cup)

Preparation

  1. Step 1

    Preheat oven to 450°. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.

    Step 2

    Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.

    Step 3

    Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don’t smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18–22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.

    Step 4

    Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.

    Step 5

    Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.

Nutrition Per Serving

Calories (kcal) 680
Fat (g) 45
Saturated Fat (g) 12
Cholesterol (mg) 200
Carbohydrates (g) 28
Dietary Fiber (g) 5
Total Sugars (g) 8
Protein (g) 40
Sodium (mg) 730
Explore Bon AppétitChickenPoultrySweet PotatoPotatoVegetableMainGluten-FreeNut-FreeHealthyishRoastDinner
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Reviews (16)

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  • Wow, this was amazing! All the flavors were best friends in this dish. Perfect marriage of (slightly) sweet and salty and a great range of textures. Couldn't find blood oranges, so I used a navel and it worked out just fine. Only thing I did differently: after the chicken was roasted, I took it and the rosemary out of the pan, and instead of placing the pan back on the stove to finish the oranges, I simply roasted them for a couple minutes right there in the oven. They came out perfect, saving a step. Loved this and we can't wait to have it again!

    • Anonymous

    • Pompano Beach FL

    • 7/4/2018

  • Wow! That was truly tasty meal and inspired me to contribute my first review. The recipe is simple and straightforward to follow; but requires a bit of time to marinade fully, roast and prep.

    • Paige_C

    • Vancouver, Left Coast

    • 3/17/2019

  • This is a great, rather simple recipe that my partner and I have been making for the past year. I love how the flavors compliment each other. Highly recommend!

    • Anonymous

    • Pittsburgh, PA

    • 10/30/2019

  • Made the chicken and sweet potato from this recipe for christmas dinner this year and got compliments all around about it, even from chicken thighs haters (I know, who even are they). Made the whole recipe a week before as a test run and didn't really like the chickpea, feta, olives salad with it. Or well I liked the salad a lot, but I didn't see the added value from adding it like this to the chicken. So in the future I'll just be making the chicken and sweet potato and serving with another salad/veg side instead.

    • elenavs

    • The Netherlands

    • 12/27/2019

  • I guess we’re in the minority. The chicken and sweet potatoes were great. The salad was weird, and didn’t seem to compliment the dish. If I made it again I’d leave the salad out.

    • Anonymous

    • Slidell, La

    • 1/6/2020

  • This is the second time I have made this dish and my family loves it! The crispy chicken skin combined with the sweet potatoes and the brininess of the olives - DELICIOUS 😋. I added steamed broccoli and some baked beans (hungry teenagers to feed). So good!!!

    • Anonymous

    • PAC NW

    • 3/27/2020

  • This was absolutely delicious. My favorite part was the chickpea and olive mix atop the whole thing. I never would have thought green olives would mix with sweet potatoes, but the flavors were extraordinary and simply SO TASTY. This recipe is totally unique and I can’t wait to make it again.

    • Anonymous

    • NYC

    • 5/30/2020