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Simple Roast Chicken, Sweet Potato & Coriander Salsa

A new take on a Sunday roast!

80 6
Simple Roast Chicken, Sweet Potato & Coriander Salsa | DonalSkehan.com, A new take on a Sunday roast!

main-meals

Simple Roast Chicken, Sweet Potato & Coriander Salsa

A new take on a Sunday roast!

Friday, March 6, 2015

1 large free range chicken

For the herby paste:

2 tbsp olive oil

A few fresh rosemary sprigs

A few fresh thyme sprigs

4 garlic cloves, peeled

Sea salt and ground black pepper

For the roast sweet potato chips:

2-3 large sweet potatoes

3 tbsp olive oil

Sea salt and ground black pepper

For the coriander salsa:

2 tbsp sunflower oil

Handful of coriander

½ green chilli

Juice and zest from 1 lime

Sprinkle of sea salt

For the spicy yoghurt:

6 tbsp natural yoghurt

1 tsp of hot sauce

 

Pestle and mortar or a food processor

Large baking tray

Small bowl

 

80 mins
Serves 6

Mastering a really good roast chicken is a bit of an art form in itself and the basis of any good home cook’s reputation. I love cooking it so that you’re left with a salty, crispy skin and meat that is moist and full of herby, aromatic flavour.

Preheat the oven to 200°C/400°F/Gas Mark 6. For the herby paste, blitz together the olive oil, rosemary, thyme and garlic cloves in a pestle and mortar or a food processor until you get a smooth paste.
Wash sweet potatoes (you can leave the skin on) and cut into small cubes. Thinly slice the red onions and place on a large baking tray with the sweet potato cubes. Toss in 1-2 tbsp of the herby paste. Drizzle with oil and sprinkle with salt and pepper.
Slather the chicken in the remaining herby paste, season with a generous pinch of salt and black pepper and place on top of sweet potatoes and onions. Roast in the oven for 45–50 minutes or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the thigh.
While the chicken and sweet potato chips are in the oven it’s time to make the coriander salsa and spicy yoghurt. For the salsa, whisk the oil, coriander, chilli and lime together in a food processor or pestle and mortar and set aside.
Remove the chicken from the oven and allow to rest, covered in foil, before serving, remembering to save any juices that run off. While the chicken is resting, prepare the spicy yoghurt by stirring together the yoghurt and hotsauce and season with salt & pepper. Serve the chicken and sweet potato with the salsa on and yoghurt on top.
80 mins
Serves 6

Ingredients

1 large free range chicken

For the herby paste:

2 tbsp olive oil

A few fresh rosemary sprigs

A few fresh thyme sprigs

4 garlic cloves, peeled

Sea salt and ground black pepper

For the roast sweet potato chips:

2-3 large sweet potatoes

3 tbsp olive oil

Sea salt and ground black pepper

For the coriander salsa:

2 tbsp sunflower oil

Handful of coriander

½ green chilli

Juice and zest from 1 lime

Sprinkle of sea salt

For the spicy yoghurt:

6 tbsp natural yoghurt

1 tsp of hot sauce

 

You'll Need

Pestle and mortar or a food processor

Large baking tray

Small bowl

 

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  • Kaja Kurczewska

    Making this today as a pre-Christmas Sunday roast. Will post photos asap – another lovely recipe! Love the new layout – good job Donal! :-)

  • Kaja Kurczewska

    Just made it, and there never was a longer 15 minutes (waiting for the meat to rest) in my entire life! It was absolutely gorgeous, and the potatoes and onions were soft and sweet. Thanks a mil for the recipe, Donal – and great job on the new layout! xx

    • http://www.donalskehan.com/ Donal Skehan

      So glad you liked it! Great to hear you like the new site too! Took a lot of time and work but I’m delighted with it! :)