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Preheat the oven to 220°C / 430°F / gas mark 6
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In a large bowl, mix the olive oil, oregano, garlic, lemon, sweet potato and chicken together until evenly coated. Season well with salt and pepper
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Arrange the mixture on a baking tray (with chicken skin-side up) and roast in the oven for about 40 minutes, basting halfway through with the accumulated juices
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Remove the tray, add the olives and give it all a good shake. Return the tray to the oven and cook for a further 8-10 minutes, or until potatoes are soft and chicken is cooked through, with crispy, golden skin
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When ready to serve, remove the garlic cloves from their skins and mash them into the pan juices
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Serve one chicken thigh per person, with a spoonful of vegetables and a drizzle of juice from the pan. Add a handful of rocket for extra peppery freshness