• Save to your scrapbook
  • Save to your scrapbook

    Southern-style maple roast chicken with sweet potatoes & winter slaw

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Southern-style maple roast chicken with sweet potatoes & winter slaw

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 40 minutes
    • Total time: 1 hour 55 minutes

    Serves: 4 with leftovers


    1 large red onion, sliced
    1.7kg free-range British chicken
    3 tbsp light olive oil
    350ml bottle Sierra Nevada Pale Ale
    3 tbsp barbecue sauce
    3 tbsp maple syrup
    1 large clove garlic, crushed
    3-4 sprigs fresh thyme, leaves roughly chopped
    4 large sweet potatoes, cut into even chunks
    1 tsp cumin seeds
    300ml chicken stock, hot
    2 tbsp McDougalls Plain Flour

    60g pack baby kale
    50g essential Waitrose Kale
    1 small carrot, coarsely grated
    1 parsnip, coarsely grated
    ½ red onion, finely sliced
    6 tbsp Hellmann’s Mayonnaise with Olive Oil


    1. Preheat the oven to 200ºC, gas mark 6. Arrange the onion slices in a small-to-medium roasting tin. Place the chicken on top, rub with 1 tbsp of the oil and season well, then roast for 20 minutes. Pour the ale into the tin around the chicken and roast for a further 40 minutes.

    2. Make a glaze by mixing together the barbecue sauce, maple syrup, garlic and thyme leaves in a bowl. In a separate roasting tin, toss the sweet potatoes with the remaining 2 tbsp oil, cumin seeds and some seasoning. Remove the chicken from the oven, and put the sweet potatoes in the oven to roast. Brush the maple glaze all over the chicken. Return to the oven with the sweet potatoes and roast for a further 15-20 minutes, until the juices run clear when a skewer is inserted into the thickest part of the thigh, and no pink meat remains.

    3. When the chicken is cooked, put on a carving board to rest, covered with foil. Turn the sweet potatoes in the oil and roast for a further 15-20 minutes, until crispy and tender.

    4. Meanwhile, for the beer gravy, strain the cooking juices through a sieve into a jug. Reserving 2 tbsp, spoon off any fat. Top up the juices with the stock to make 600ml. Put the reserved fat into a pan and, over a medium heat, stir in the flour and some seasoning. Cook for 1 minute, then gradually stir in the stock. Bring to the boil then simmer for 5-10 minutes to reduce.

    5. In the meantime, to make the slaw, mix all the winter slaw ingredients in a serving bowl and season to taste.

    6. Serve the chicken with the roast sweet potatoes, winter slaw and a warmed jug full of the beer gravy.  

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars