Simple roast chicken is glazed with a tongue-tingling pomegranate and sambal marinade and served with sweet potato wedges for this light and lovely midweek dinner. Add a feta-infused side salad for the win.
Preheat oven to 200°C fan-forced. Crush garlic. Finely zest lemon. Place garlic, lemon zest, sambal oelek and pomegranate molasses in a large bowl and stir to combine.
Add chicken to the marinade and toss well to coat. Season with salt and pepper and set aside to marinate while you prepare the next step.
Cut sweet potato into wedges. Place on a lined baking tray and drizzle over 2 teaspoons olive oil and season with salt and pepper. Add chicken to tray, drizzle over remaining marinade and roast for 25–30 minutes or until both chicken and sweet potato are cooked through and caramelised. Allow to rest on the tray while you prepare the salad.
Pick dill fronds from their stems and roughly chop. Juice lemon. Place dill, lemon juice and remaining oil in a bowl. Crumble in feta and use the back of a fork to crush into the dressing. Season with pepper and a little salt, if needed.
Separate lettuce leaves and place in a bowl with feta dressing. Toss gently to combine and season to taste.
Slice chicken. Divide sweet potato, lettuce salad and chicken between plates, sprinkle with slivered almonds to serve.