Turn oven onto 400 degrees

Rinse chicken and potatoes. Pat dry. In a corning ware dish or similar bake proof dish (approx 11x13x3), add the chicken and rub all over with the olive oil, the add salt, pepper. On a sheet pan cut sides down, add the halved or quartered sweet potatoes and rub all over with olive oil and salt. Place the chicken and the sweet potatoes in the oven and bake for 5 minutes.

While the chicken in cooking, slice the garlic and half of the lemon. Juice the other lemon half into a small bowl and add the bay leaf and chicken stock.

Remove just the chicken from the oven, poor the sauce into the pan, add the sliced garlic and lemon on top of the chicken. Place the chicken pan back in the oven. Set timer for 15 minutes.

While chicken and sweet potato are cooking, cut up the broccoli. In a small bowl add olive oil and salt. Stir to coat broccoli. If no left over Kisir, then put some lettuce – romaine or arugula in a bowl, mix up in a small bowl or 8oz glass, 1/8 cup red or white wine vinegar with 1/4 cup olive oil and a five finger pinch of salt. Pour dressing over salad and serve with the chicken- potato-broccoli.

Add one piece of chicken, spoon a little sauce over, add half of a sweet potato and 1/4 of the broccoli to each plate. Server with leftover Kirsir or a simple salad. Enjoy!