BAKING POTATOES WITH CHICKEN RECIPES

Name: Piri-piri chicken with smashed sweet potatoes & broccoli
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 2 adults, 2 children
Ingredients: 3 large sweet potatoes (about 900g), peeled and cut into large chunks; oil , for drizzling; 6-8 chicken thighs, skin left on; 2 red onions , cut into wedges; 25g sachet piri-piri spice mix (or a mild version, if you like); 300g long-stem broccoli

PIRI-PIRI CHICKEN WITH SMASHED SWEET POTATOES & BROCCOLI ...

Piri-piri chicken with smashed sweet potatoes & broccoli ... image

Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day

Provided by Cassie Best

Categories Dinner, Main course, Supper

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

Ingredients

3 large sweet potatoes (about 900g), peeled and cut into large chunks
oil , for drizzling
6-8 chicken thighs, skin left on
2 red onions , cut into wedges
25g sachet piri-piri spice mix (or a mild version, if you like)
300g long-stem broccoli

Steps:

Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.
Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.

Nutrition Facts : Calories 662 calories, FatContent 23 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 15 grams fiber, ProteinContent 32 grams protein, SodiumContent 2.1 milligram of sodium

PIRI-PIRI CHICKEN WITH SMASHED SWEET POTATOES & BROCCOLI ...

Piri-piri chicken with smashed sweet potatoes & broccoli ... image

Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day

Provided by Cassie Best

Categories Dinner, Main course, Supper

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

Ingredients

3 large sweet potatoes (about 900g), peeled and cut into large chunks
oil , for drizzling
6-8 chicken thighs, skin left on
2 red onions , cut into wedges
25g sachet piri-piri spice mix (or a mild version, if you like)
300g long-stem broccoli

Steps:

Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.
Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.

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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

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