Lolo's Garlic & Herb Chicken with Roasted Sweet Potatoes and Mediterranean Vegetables

Juicy garlic-and-herb chicken served with roasted sweet potato cubes and Mediterranean veg. Finished with lemon, optional feta, and rocket for a quick, flavourful dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the sweet potatoes: Preheat the oven to 200°C (180°C fan). Peel (optional) and cut the sweet potatoes into bite-sized cubes. Place on a baking tray, drizzle with 1 tbsp olive oil, 1/2 tsp paprika, a pinch of salt and pepper. Mix well and roast for 25–30 minutes, turning halfway.

Step 2

Prepare the vegetables: While the potatoes are roasting, cut the courgette, red pepper and red onion into chunks. Put them in a bowl with the cherry tomatoes, 1 tbsp olive oil, oregano, thyme, salt and pepper. Mix well.

Step 3

Cook the chicken: Season the chicken breasts with salt, pepper, oregano and a little lemon zest. Heat a frying pan over medium heat with a drizzle of olive oil. Cook the chicken for 5–6 minutes each side, until golden and cooked through. In the last minute, add the minced garlic and a squeeze of lemon juice.

Step 4

Roast the vegetables: After 10 minutes, add the prepared vegetables to the oven with the sweet potatoes. Roast for the remaining 15–20 minutes, until everything is tender and slightly charred.

Step 5

Serve: Slice the chicken and place on plates with the roasted sweet potatoes and vegetables. Scatter with crumbled feta (if using), fresh rocket and an extra squeeze of lemon.