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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.

ChickenMain CourseGluten FreeRoastSweet Potato

Estimated Nutrition

Per Serving Total
Calories 1068.9 kcals 4275.6 kcals
Carbohydrates 115.1 grams 460.5 grams
Fat 28.8 grams 115.2 grams
Protein 87.2 grams 348.8 grams
Cook Time
40 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
15
g
Butter
Dotted over chicken
5
tbsp
Crème Fraîche
Fruits
4
piece
Lemon
Preserved or pickled, halved
Meat
1.5
kg
Chicken
Free-range, cut into 8 pieces
NutsSeeds
6
clove
Garlic
4
sprig
Thyme
Fresh
1
tbsp
Rosemary
Fresh, chopped
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
OilsFats
1
tbsp
Olive Oil
Vegetables
2
kg
Sweet Potato
Peeled and thickly sliced

Steps

  • Preheat the oven to 200°C.
  • Arrange chicken, garlic, thyme, and lemons in a roasting tin.
  • Season with salt and pepper and dot with butter.
  • Roast for 40 minutes until chicken is golden and cooked.
  • Toss sweet potatoes with olive oil, rosemary, and seasoning in a separate tin.
  • Roast sweet potatoes for 30 minutes until tender.
  • Mash the potatoes and stir in the crème fraîche.
  • Divide chicken among plates and serve with the mash.