Baked Chicken and Sweet Potato

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Baked Chicken and Sweet Potato
Baked Chicken and Sweet Potato

Random recipe review

Not a fan.


Some might like sweet potatoes - I'm not a fan, at all.

Paul R Smith
Sweet potatoes
Servings:Serves 6
Calories per serving:647
Ready in:23 hours
Prep. time:22 hours 15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd January 2013

A complete roast dinner in one tray that proves to be another ingenious way to use your preserved lemons.

Everything must be baked in one layer or the vegetables will sweat, not roast.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Remove the flesh from one of the preserved lemons and mix it with the olive oil, paprika, garlic and two tablespoons of juice from the preserved lemon jar and season with salt and pepper.
  2. Put the chicken in this marinade, making sure that it is well coated. Cover lightly and put in the fridge for anything from two to 24 hours. Turn the pieces every so often.
  3. You don't really need to peel the sweet potatoes - but you can if you want to. Chop them into 4 x 4 cm chunks. Place the chicken and its marinade, the potatoes and onions in a single layer into a large roasting tin.
  4. Season the vegetables and drizzle with a little olive oil (not too much, the chicken will provide fat and juices for the vegetables). Turn the vegetables over to make sure they are lightly coated with fat and bake in an oven preheated to 190°C/375°F/gas mark 5 for 45.0 mins. Spoon the cooking juices over the chicken and stir the vegetables every so often.
  5. Slice the other preserved lemon thinly and add it to the pan, with the olives, 15 minutes before the end of cooking time.
  6. Spoon everything on to a large heated platter or into a broad shallow bowl and serve scattered with the roughly torn parsley and mint.

(Sunday Telegraph magazine)

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Belazu products used in this recipe

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