Preserved lemon roast chicken with sweet potato and rosemary mash
From Saturday Kitchen
Ingredients
- 1.5kg/3lb 5oz free-range chicken cut into 8 pieces
- 6 garlic cloves
- 4 sprigs fresh thyme
- 4 small preserved or pickled lemons, halved
- 15²µ/½´Ç³ú butter
For the mash
- 2kg/4½ lb sweet potatoes, peeled and thickly sliced
- 1 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 5-6 tbsp crème fraîche
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6. Tuck the chicken pieces, garlic, thyme and lemons snugly in a roasting tin. Season generously with salt and pepper, then dot over the butter.
Roast for 40 minutes until golden brown and cooked through.
Meanwhile, place the sweet potatoes in a roasting tin and stir in the olive oil, rosemary and some salt and pepper. Roast for 30 minutes until tender and golden.
Roughly mash the sweet potatoes in the tin then stir in the crème fraîche with a wooden spoon.
Divide the chicken between plates, making sure everyone gets some garlic and preserved lemon. Serve the sweet potato mash on the side.
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