Cinnamon-spiced chicken with rosemary sweet potatoes
A simple recipe packed with warming seasonal ingredients, that cook all in one tray. Try it served with a sauce made from Greek yogurt with a little tahini stirred through.
- CourseMain meal
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
- PlusPreparation time 10 minutes + marinating (optional)
- 3 tbsp Essential Olive Oil
- 1 tsp ground cinnamon
- ½ tsp sumac
- ½ tsp ground ginger
- ½ tsp mild chilli powder
- 1 Essential Lemon, scrubbed, zest and juice
- 8 Essential British Chicken Thighs, skin on (or without)
- 600g Essential Sweet Potatoes
- 6 echalion or 12 regular shallots, halved
- 2 sprig/s rosemary, leaves chopped
Preheat the oven to 200ºC, gas mark 6. Mix together ½ the oil with the spices, lemon juice and seasoning in a deep, wide dish. Dip the chicken thighs into this mixture to coat on all sides. If you have time, leave to marinate for 30 minutes, otherwise leave them in the dish while you prepare the potatoes.
Scrub the sweet potatoes and cut into long wedges. Transfer the chicken thighs to your largest roasting tin, or a wide grill tray, skinside down. Put the potatoes and shallots into the remains of the marinade, add the rosemary, lemon zest and remaining 1½ tsp oil, then mix together to pick up any leftover spice mix (discarding any remaining marinade). Arrange them around the chicken in the roasting tin.
Roast for 40 minutes, turning the chicken halfway, then increase the oven to 220ºC, gas mark 7. Roast for 20 minutes more, until the chicken is well coloured, the juices run clear, there is no pink meat, and the potatoes are tender. Serve with the pan juices spooned over and a seasonal salad or green vegetables, if liked.
This recipe works well with other meats such as pork or lamb chops, or sausages. The mix of spices could be replaced with ras el hanout, if you have some in the cupboard.
Typical values per serving when made using specific products in recipe