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Maple-roasted chicken with hasselback sweet potatoes

Prepared in just 15 minutes. - by Fast Ed
  • 12 Jul 2019
Maple-roasted chicken with hasselback sweet potatoes
Prep: 15 Minutes - Cook: 90 Minutes - Serves 6
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Ingredients

1.8kg whole chicken

sea-salt flakes and freshly ground black pepper, to season

125g unsalted butter - softened, plus extra 125g

3/4 cup of maple syrup

juice of 1 lemon

1 bunch rosemary

8 small sweet potatoes

2 Tbsp extra virgin olive oil

8 gloves of garlic, minced

1/4 bunch of thyme, finely choppd

heirloom tomato salad, to serve

Method

  1. Preheat oven to 180 degrees Celsius fan-forced. Pat chicken dry inside and out with kitchen paper, then season generously. Put butter, maple syrup and lemon juice in medium bowl and beat until combined. 

  2. Use fingers to create a pocket between the breast skin and meat, then spoon in half the maple mixture. Place rosemary inside chicken cavity and arrange in roasting pan. 

  3. Make a series of parallel incisions 5mm apart, three-quarters of the way through the sweet potatoes and arrange in a second roasting pan. Combine extra butter with olive oil, garlic and thyme in a small saucepan. Simmer over low heat for 5 minutes. Brush half of the mixture on to sweet potatoes. 

  4. Put both pans in the oven and bake for 30 minutes. Brush potatoes with a little more butter mixture and bake for 30 minutes more. Brush chicken with remaining maple mixture and potatoes with remaining butter mixture. Bake for a final 30 minutes. carve chicken and serve with sweet potatoes and heirloom tomato salad. 

Want more tips for cooking roast chicken? Check our Nigella's tips below. 

  • Food
  • Chicken Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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