Monday, September 9, 2013

Oven Roasted Chicken Garnished with Sweet Potatoes and Corn


  • 3 sweet potatoes, each cut into 3
  • 2 corn cobs, each cut into 3
  • 3 small onions, cut into wedges
  • 1 garlic bulb, halved horizontally
  • olive oil
  • 3 rosemary sprigs, leaves picked
  • 1 whole chicken (I used a 5 lb. chicken for this recipe)
  • 3 lemons, halved
  • 1 bunch of coriander, leaves picked (cilantro)


Preheat oven to 400 degrees. 

Throw all vegetables and the garlic in a large roasting pan and mix with a good drizzle of olive oil, a generous pinch of salt and pepper and the rosemary leaves.

Sit the chicken on top and pour over another good drizzle of olive oil. Rub it into the skin and season generously with salt and pepper. Push 1 halved lemon into the cavity of the chicken and pop the others in the tin. 

Roast in the over for 1 hour and 15 minutes to an hour and a half. WATCH CLOSELY so that you don't overcook but look for the chicken to be golden and the juices run clear win the thigh is pierced at the thickest part. After 60 minutes baste the chicken and squeeze over the juice of 1 roasted lemon half, which will be beautifully jammy by now. Shake the vegetables about then pop the tray back in the oven for the remainder of cooking time so that the skin can get sticky and sweet. 

Once cooked remove the chicken from the oven and leave to rest for 10 minutes. 

Meanwhile, make some coriander oil by smashing the coriander leaves with a small pinch of salt in a mortar and pestle until you have a paste. Add a glug of olive oil to loosen the paste. Rub over the roasted chicken and let all the juices mingle in the bottom of the roasting pan. Pin It

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