Charred Chicken with Sweet Potatoes & Oranges

4 skin-on, bone-in chicken thighs
Salt
1 tsp SIDS CRAZY SALT
4 garlic cloves, finely grated
3 tbsp fresh lemon juice, divided
5 tbsp rice bran oil, divided
1 large or 2 medium kumera, scrubbed
3 large sprigs rosemary
1 blood orange, thinly sliced, plus wedges
480 g can chickpeas, rinsed
½ cup Castelvetrano olives, pitted
85 g feta, crumbled (about ½ cup)

Preheat oven to 230°C. Place chicken in a large bowl and season with salt and SIDS CRAZY SALT. Add garlic, 2 tbsp lemon juice and 2 tbsp of oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours.
Remove chicken from marinade, draining off any excess and discard marinade then set chicken aside.
Prick kumera all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.
Once potato comes out of the oven, start cooking the chicken. Heat 1 tbsp oil in a large frypan, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark, as long as you don’t smell it outright burning it will be all the better with some char), about 5 minutes.
Transfer to oven and roast, keeping skin side down, until cooked through, 18–22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into the frypan.
Place chicken, skin side up, on a plate along with rosemary sprigs.
Set frypan over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.
Toss chickpeas, olives and feta with remaining 2 tbsp oil and remaining 1 tbsp lemon juice in a large bowl then season chickpea salad with salt.
Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad and rosemary leaves.
Squeeze orange wedges over everything when at the table.