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Preheat oven to 400°F (200°C).
Rub chicken with olive oil and season with garlic powder, paprika, thyme, onion powder, salt, pepper, and chili flakes if using.
Place on a baking tray and roast for 35–40 minutes until golden brown and fully cooked.
2. Bake the Sweet Potato:
Wash and cut the sweet potato in half lengthwise.
Place on a baking tray, season with salt and pepper, and drizzle with oil or place a small pat of butter on top.
Bake for 30–35 minutes until soft and caramelized.
3. Prepare the Salad:
In a large bowl, combine the lettuce, cucumber, tomato, onion, and carrots.
Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss until evenly coated.
4. Assemble & Serve:
Place one chicken quarter, half a sweet potato, and a serving of salad on each plate. Serve warm and enjoy!
Serving and Storage Tips
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