Chicken Thighs with Sweet Potato, Courgettes & Feta

Written by: Bev Walton Jul 04, 2022

Medically reviewed by: Bev Walton BSc Nutritional Science

To give you technically accurate, evidence-based information, content published on the Check My Body Health blog is reviewed by credentialed professionals with expertise in medical and bioscience fields.

In this article

Serves 3-4

Time to cook: 25-30 minutes

Nutrition per serving:
Calories: 496kcal
Carbs: 32.9g
Protein: 26.3g
Fat: 27.4g
Fibre: 6.2g

Ingredients

4 free-range skin-on chicken thighs, skin slashed
2 medium-large sweet potatoes, cut into wedges (skin on)
3 tbsp olive oil, plus extra for brushing
2 large courgettes, sliced lengthways into 0.5cm thick strips
Small bunch basil, leaves picked and roughly chopped, plus extra leaves to serve
Small bunch coriander, leaves picked and roughly chopped
30g pine nuts, toasted
2 garlic cloves
25g parmesan, finely grated
Grated zest and juice 1 lemon
80g feta, crumbled

Method

Grill the chicken thighs on a foil-lined baking sheet for 25-30 minutes, turning halfway, until cooked through.
Put the sweet potato on an oven tray and roast in a 180°C fan/gas 6 oven for 25-35 minutes.
Meanwhile, make a pesto by whizzing together the basil, coriander, most of the pine nuts, the garlic, parmesan, 3 tbsp oil and half the lemon juice in a small food processor (or use a pestle and mortar or finely chop by hand). Season to taste with salt and pepper
When the chicken is nearly ready, brush the courgettes with oil, then add to the grill and cook for 2-3 minutes on each side until tender and just charred.
Serve the chicken, potato wedges and courgettes with the pesto spooned over, then crumble the feta over the top. Sprinkle with the rest of the pine nuts, the lemon zest and some basil leaves.