Preserved Lemon Roast Chicken with Sweet Potato and Rosemary Mash

Roast chicken pieces with preserved lemons and garlic, served alongside a creamy, rosemary-infused mashed sweet potato side dish.

Chicken Main Course Gluten Free Roast Sweet Potato

Estimated Nutrition

Calories

1068.9

kcal / serving

4275.6 kcal total

Carbs

115.1g

per serving

460.5 g total

Fat

28.8g

per serving

115.2 g total

Protein

87.2g

per serving

348.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Dotted over chicken

tbsp

Crème Fraîche

Fruits

piece

Lemon

Preserved or pickled, halved

Meat

1.5

Chicken

Free-range, cut into 8 pieces

NutsSeeds

clove

Garlic

sprig

Thyme

Fresh

tbsp

Rosemary

Fresh, chopped

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

Sweet Potato

Peeled and thickly sliced

Method

Mash the potatoes and stir in the crème fraîche.

Roast sweet potatoes for 30 minutes until tender.

Arrange chicken, garlic, thyme, and lemons in a roasting tin.

Preheat the oven to 200°C.

Toss sweet potatoes with olive oil, rosemary, and seasoning in a separate tin.

Roast for 40 minutes until chicken is golden and cooked.

Season with salt and pepper and dot with butter.

Divide chicken among plates and serve with the mash.