MAPLE-ROASTED CHICKEN WITH HASSELBACK SWEET POTATOES
Preparation time 15 mins Cooking time 1½ hours Serves 6
1.8kg whole chicken Sea-salt flakes and freshly ground
black pepper, to season 125g unsalted butter,
softened, plus extra 125g
¾ cup maple syrup
Juice of 1 lemon
1 bunch rosemary
8 small sweet potatoes
2 Tbsp extra virgin olive oil 8 cloves garlic, minced
¼ bunch thyme, finely chopped Heirloom tomato salad, to serve
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Pat chicken dry inside and out with kitchen paper, then season generously. Put butter, maple syrup and lemon juice in a medium bowl and beat until combined.
STEP 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 a roasting pan.
STEP 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. Season. Brush half the mixture onto sweet potatoes.
STEP 4 Put both pans in 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.
Maple-roasted chicken with hasselback sweet potatoes