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Preserved lemon roast chicken with sweet potato and rosemary mash

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 4
Dietary: Egg-free Gluten-free Nut-free Pregnancy-friendly

By Silvana Franco

From Saturday Kitchen

Ingredients

1.5kg/3lb 5oz free-range chicken cut into 8 pieces
6 garlic cloves
4 sprigs fresh thyme
4 small preserved or pickled lemons, halved
15g/½oz butter

For the mash

2kg/4½ lb sweet potatoes, peeled and thickly sliced
1 tbsp olive oil
1 tbsp chopped fresh rosemary
5-6 tbsp crème fraîche
salt and freshly ground black pepper

Method

Preheat the oven to 200C/400F/Gas 6. Tuck the chicken pieces, garlic, thyme and lemons snugly in a roasting tin. Season generously with salt and pepper, then dot over the butter.
Roast for 40 minutes until golden brown and cooked through.
Meanwhile, place the sweet potatoes in a roasting tin and stir in the olive oil, rosemary and some salt and pepper. Roast for 30 minutes until tender and golden.
Roughly mash the sweet potatoes in the tin then stir in the crème fraîche with a wooden spoon.
Divide the chicken between plates, making sure everyone gets some garlic and preserved lemon. Serve the sweet potato mash on the side.