Preserved Lemon Roast Chicken With Sweet Potato And Rosemary Mash
This recipe combines tender free-range chicken with aromatic garlic, thyme, and preserved lemons, resulting in a deliciously golden and flavorful dish. Paired perfectly with roasted sweet potatoes that are seasoned with rosemary and creamy crème fraîche, this meal is a satisfying and comforting dinner option that is sure to impress your family or guests.
— Constant Cookbook
Ingredients
- 1.5kg/3lb 5oz free-range chicken
- 6 garlic
- 4 sprigs fresh thyme
- 4 small preserved or pickled lemons
- 15g/½oz butter
- 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
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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