Love a roast chicken dinner? Here's a super healthy, super quick recipe using the very best late Autumn root vegetables. Flavoured with garlic, thyme and sticky roasted lemon and served with buttery mash. On the table in just half an hour.
30 Minutes. Free Range. Sugar Free. Gluten Free. Paleo.
2 x 180g free range chicken breast (with skin)
1 medium fennel
2 garlic cloves
4 sprigs thyme
350g sweet potato
Preheat oven & prepare vegetables
Preheat oven to 200ºC on fan bake. Fill a pot with salted water and bring to boil. Slice fennel and leek into 1.5cm thick pieces. Quarter lemons. Peel and cut sweet potato into 2cm cubes. Crush the garlic. Remove thyme leaves from stem.
Cook chicken & vegetables
In a roasting tray place chicken (skin side up), fennel, leeks and lemon quarters. Top with a good drizzle of olive oil, thyme, garlic salt and pepper. Mix well to coat. Place in oven on middle rack and cook for 18-20 minutes or until the chicken is cooked through, golden and skin crisp. Remove from oven.
Cook sweet potato mash
Once the water has boiled add sweet potato to the pot. Cook for 12 – 15 minutes until soft. Remove from the heat, drain the water and allow to steam dry to get rid of any excess moisture. Add butter to your taste, season and mash. Set aside until ready to serve.
Place chicken on plates with roasted veg and mash. Squeeze over juice of the cooked lemons (be careful they will be hot).
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