One of my favorite hobbies is browsing recipe websites like Epicurious and Yummly (their apps are a big plus too). I’m also a huge fan of the magazine Bon Appétit but like most major food publishers – the majority of recipes aren’t kosher.
It’s a new goal of mine to adapt these recipes for my Jewish girls out there or anyone who is dairy free. My Easy Garlic Lemon Roasted Chicken recipe has been adapted from a recipe on Epicurious published by Nate Appleman of Bon Appétit. The original recipe called for feta cheese which in my neck of the woods is no go (Those who keep kosher do not mix meat and dairy).
Instead of feta, I’ve added more oranges and garlic which give this recipe a mouthful of flavor. To say the least, my husband devoured it and that is my goal. #wifey
- 2 bone-in chicken breasts
- 4 garlic cloves, diced
- olive oil
- 4 oranges
- 2 springs of rosemary
- 1 can of chickpeas
- 5 sweet potatoes (I used organic sweet potatoes which as smaller, if not using organic 2-3 is fine
- salt and pepper
- 4 lemons
- Preheat oven to 450 degrees then prick your sweet potatoes and place on a tray in the oven. The sweet potatoes will cook for 40-50 minutes altogether.
- Place the chicken in a bowl, sprinkle salt on both sides, add garlic, the juice of 2 lemons and drizzle with olive oil. Cover for 15 minutes.
- Heat a non-stick skillet over medium-high heat, place marinated chicken and remaining liquid in the pan. Brown the chicken for 5 minutes on both sides, nearly charring it.
- When chicken is browned/charred on both sides place the skillet in the oven with sweet potatoes. Roast for 20 minutes.
- While the chicken and sweet potatoes are roasting, slice up the oranges and brown them in a skillet for a few seconds.
- Once the oranges are done, place them in a bowl, add the chickpeas and the juice of the remaining lemons. Salt to taste.
- When the chicken and sweet potatoes have 2 minutes left to cook, add the rosemary to the skillet and continue cooking.
- When everything is done roasting, first place the sweet potatoes on a dish and lightly mash, then scoop on the chickpea and orange salad on set the chicken on top. Drizzle any liquid leftover liquid onto the dish. Serve and enjoy!