"ToL" Original Recipe: Lemon-Herb Roasted Chicken with Assorted Vegetables & Okinawan Sweet Potato Purée
- Gini Mayehara
- Sep 14
- 3 min read
Updated: Oct 4
Lemon-Herb Roasted Chicken with Assorted Vegetables & Okinawan Sweet Potato Purée Recipe
Yields: 12 servings
Ingredients
1 cup organic extra virgin olive oil (1/2 cup each for the chicken pan and the veggie pan)
7 small organic carrots, peeled and chopped
2 large organic onions, peeled and sliced, Lyonaise cut
1 bulb organic garlic, peeled, leave cloves whole
2 pounds organic chicken thighs
10 small Okinawan sweet potatoes
1 cup organic coconut milk
1/2 cup organic coconut yogurt
Italian-herb medley seasoning, to taste
Black pepper, to taste
Garlic pepper, to taste
Garlic powder, to taste
Sea salt, to taste
Lemon, cut into wedges
Green onions, sliced
Purified water
Kitchen Equipment
Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients
Measuring bowls/cups/spoons
Cutting board
Chef knife
Vegetable peeler
Colander
Bowl
Paper towels
Can opener
2x 9"x13" baking pan
Food processor
Rubber spatula
Cooking thermometer or infrared laser thermometer
Tongs
Plates
Forks
Knives
Cooking Instructions
Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.).
Wash, peel, and chop carrots.
Peel and slice onions.
Peel garlic.
Wash and slice the lemons into wedges.
Peel Okinawan sweet potatoes and soak them in water to prevent oxidation.
Preheat oven to 375ºF (190ºC).
Mise en place ingredients.
Spread the carrots, onions, and garlic cloves onto a baking sheet or pan.
Drizzle olive oil and sprinkle seasonings.
Toss together to distribute the oil and seasonings evenly.
In the other baking pan, place chicken thighs side-by-side.
Drizzle olive oil and sprinkle seasonings.
Use tongs to flip the chicken over.
Drizzle olive oil and sprinkle seasonings on the other side.
Place lemon wedges in various parts of the pan.
Place both trays into the oven.
Depending on the oven, the veggie tray would take about 20 minutes to roast. Be careful not to overcook the veggies.
The chicken is fully cooked at 165ºF (74ºC). Depending on the oven, it would take 35-45 minutes to roast.
Remove both dishes from the oven.
Add peeled Okinawan sweet potatoes to a food processor.
Add coconut milk and yogurt.
Blend until smooth.
Serve dishes immediately.
Celebrating Culinarians' Day Every Day!
The 25th of July was Culinarians’ Day, a celebration of the chefs, home cooks, and food lovers who bring creativity and comfort to our tables. Though the day has passed, its spirit continues to inspire me. I learned about this day upon earning my culinary degree. I'm so grateful there's a day to celebrate these marvelous individuals who enjoy the artistry of cooking and food.
My own love for cooking began with my late paternal grandmother. She had this magical way of making the kitchen feel like the heart of the home, where meals weren’t just eaten, they were treasured. Every dish she made carried warmth, patience, and love; those memories guide me whenever I step into the kitchen.
That inspiration led me, years later, to pursue culinary school in 2021. I wanted to learn the professional side of cooking—the techniques and structure behind the artistry. It was a way to honor my grandmother’s legacy and grow my relationship with food, combining passion and skill.
Culinarians’ Day reminds me that every meal is an opportunity to celebrate the craft of cooking. Whether a simple home recipe or a dish created professionally, food connects us to our culture, families, and the people we love.
I carry the meaning of this special day into every dish I prepare and celebrate it every time I cook in the kitchen. Every day can be a day to honor the art, joy, and heart of being a culinarian.
Cheers!
Gini x
14 September 2025
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