Parmesan and sage roast chicken
1.8kg whole chicken, cut into 6 pieces (or swap for 8 x 150g chicken drumsticks or 4 x 250g bone-in chicken breasts)
2tsp thyme leaves
2tsp sea salt flakes, plus extra to taste (for the potatoes)
60ml extra-virgin olive oil
750g sweet potatoes, peeled and sliced into 1cm rounds
1tbsp rosemary leaves
1-2 sage leaves per chicken piece
25g finely grated Parmesan
Put the chicken, thyme, salt and 1 tbsp of the oil in a big bowl and mix until the chicken is coated. Put in the fridge until ready to use.
Preheat the oven to 220°C/fan 200°C/gas 7. Line a large roasting pan with non-stick baking paper.
Put the sweet potato, rosemary and the remaining oil in the pan. Sprinkle with the extra salt and toss to coat, using tongs. Arrange the potato rounds in an even layer and roast for 15 minutes.
Remove the pan from the oven. Using tongs, place the chicken pieces on top of the potato, skin-side up. Press 1-2 sage leaves on to each chicken piece with the tongs and sprinkle the grated Parmesan on top of the chicken before roasting. Carefully return the pan to the oven and roast for another 35 minutes or until the chicken is golden brown and cooked through.
Remove the pan from the oven. Serve the chicken and sweet potato with a salad or your favourite steamed green veggies (we love Tenderstem broccoli and peas).