Chargrilled Chicken & Rosemary Skewers with Roasted Sweet Potatoes

Serves 4

8 rosemary stems (each 20cm long) ¼ cup red-wine vinegar

3 garlic cloves, crushed

2 tsp smoked paprika

1 tbsp honey

¼ cup extra-virgin olive oil 800g chicken thighs,

cut into 3cm pieces

350g purple sweet potato,

cut into 3cm wedges

350g orange sweet potato,

cut into 3cm wedges

350g white sweet potato,

cut into 3cm wedges

2 lemons, halved Remove the leaves from the lower half of the rosemary stems, keeping the leaves on the top 10cm of each. Place the red-wine vinegar, garlic, smoked paprika, honey and 2 tablespoons of the extra-virgin olive oil into a small bowl and mix well to combine. Transfer half the mixture to another bowl and set aside for later. Add the chicken pieces to the remaining marinade, season well with salt and pepper and toss to coat. Refrigerate for 20 minutes to marinate.

Meanwhile, preheat oven to 200°C (180°C fan forced). Place all the sweet potato wedges on a large baking tray. Drizzle with the remaining oil and season with salt and pepper. Cook for 40 minutes, turning occasionally, or until golden.

Thread the chicken pieces onto the lower halves of the rosemary stems. Wrap the top halves with foil to protect the rosemary leaves during cooking. Preheat a chargrill pan over high heat. Add the skewers to the pan and cook, turning, for 8 minutes, or until the chicken is golden and cooked through.

In the last minute of cooking the chicken, add the lemon halves to the pan and cook for about 1 minute, or until lightly charred.

Carefully remove the foil from the rosemary leaves. Serve the chicken skewers drizzled with the reserved marinade. Serve with the roasted sweet potatoes on the side, and the charred lemon halves to squeeze over.

SMART TIP The rosemary stems add a subtle rosemary favour while the chicken chargrills. If you can’t find long rosemary stems, add 2 tablespoons of finely chopped rosemary to the marinade and use metal skewers instead.