Roast Chicken Quarters with Sweet Potato and Feta Hash

50 mins
Serves 1
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Directions

  1. 1Preheat oven to 425°F.
  2. 2Season chicken quarters with olive oil, garlic, parsley, paprika, oregano, salt, and black pepper.
  3. 3Place seasoned chicken in a roasting pan and set aside.
  4. 4Toss sweet potatoes, green beans, onion, and chickpeas with olive oil, salt, sumac, and pepper.
  5. 5Spread the hash mixture evenly on a baking tray.
  6. 6Bake hash and chicken at the same time for about 45-50 minutes, or until the sweet potatoes are tender and caramelized and the chicken is cooked through with crispy skin (internal temperature reaches 165°F).
  7. 7Stir the vegetables once during baking.
  8. 8Once the hash is finished, add feta.
  9. 9For the herb yogurt sauce, blend garlic, plain Greek yogurt, salt, fresh cracked pepper, olive oil, fresh basil, and fresh parsley until smooth.
  10. 10Rest chicken briefly before serving over the hash with the herb yogurt sauce.

Ingredients

  • 6 -8 Chicken quarters
  • 6 -8 cloves Fresh garlic, minced
  • 0.5 cup Chopped parsley
  • 2 tablespoons Paprika
  • 1 tsp Dried oregano
  • 2 tsp Salt
  • 2 tsp black pepper
  • 0.5 cup Olive oil
  • Sweet potatoes, diced small
  • Green beans
  • Onion, sliced
  • 1 can chickpeas, drained and rinsed
  • Olive oil
  • Salt
  • black pepper
  • Sumac
  • Feta
  • 2 -4 cloves garlic
  • 1.5 cups plain Greek yogurt
  • 1 tsp salt
  • Fresh cracked pepper
  • 1 tbsp olive oil
  • Fresh basil
  • Fresh parsley

Equipment

roasting panbaking traymixer