Mediterranean Roasted Chicken with Sweet Potatoes and Fresh Salad

 Introduction

This Mediterranean-inspired dish combines juicy roasted chicken, tender sweet potatoes seasoned with fragrant herbs, and a refreshing salad bursting with fresh vegetables, olives, and a lemony vinaigrette. It’s wholesome, colorful, and packed with nutrients, making it a perfect balanced meal. Whether you’re cooking for a weeknight dinner or hosting a small gathering, this recipe delivers flavor and satisfaction with minimal fuss.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 4

 Ingredients

For the Roasted Chicken & Sweet Potatoes:

4 bone-in, skin-on chicken thighs (or breasts if preferred)

2 medium sweet potatoes, peeled and cut into cubes

3 tbsp olive oil (divided)

1 tsp smoked paprika

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp chili flakes (optional)

Salt and pepper, to taste

Juice of 1/2 lemon

2 cloves garlic, minced

Fresh thyme or rosemary sprigs (optional, for roasting)

For the Mediterranean Salad:

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, thinly sliced

1/3 cup Kalamata olives, pitted

1/3 cup feta cheese, crumbled

2 cups mixed salad greens (e.g., arugula, romaine, baby spinach)

For the Lemon-Olive Oil Vinaigrette:

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1/2 tsp honey (optional)

1 garlic clove, finely grated

Salt and freshly ground black pepper, to taste

 Instructions

Preheat Oven and Prep Ingredients

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or lightly grease a roasting pan.

Season Chicken and Sweet Potatoes

In a bowl, mix 2 tbsp olive oil, smoked paprika, garlic powder, oregano, cumin, chili flakes (if using), salt, pepper, lemon juice, and minced garlic.

Rub this mixture all over the chicken thighs.

In a separate bowl, toss sweet potato cubes with 1 tbsp olive oil, a pinch of salt, pepper, and some dried oregano.

Roast

Arrange the chicken thighs and sweet potatoes on the prepared baking sheet. Scatter fresh thyme or rosemary sprigs if using.

Roast for 35–40 minutes, flipping sweet potatoes once halfway through. The chicken is done when juices run clear or internal temperature reaches 165°F (75°C).

Make the Salad

While the chicken roasts, combine cherry tomatoes, cucumber, red onion, olives, and feta in a large bowl. Add salad greens and gently toss.

Prepare the Vinaigrette

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper.

Assemble and Serve

Plate the roasted chicken and sweet potatoes.

Drizzle the vinaigrette over the salad, toss, and serve alongside.

 Tips & Tricks

Crispier Chicken Skin: For crispier skin, broil the chicken for the last 2–3 minutes.

Boneless Option: You can use boneless chicken thighs or breasts—reduce baking time to 25–30 minutes.

Meal Prep: The chicken and potatoes store well and can be reheated; prep the salad fresh for best texture.

Customize Salad: Add avocado, artichokes, or roasted red peppers for more Mediterranean flair.

Vinaigrette Variations: Try red wine vinegar or balsamic vinegar instead of lemon for a different tang.

 Nutrition Facts (Per Serving, approx.)