Parme­san and sage roast chicken

Living Etc - - ENTERTAINING ⁄ ETC -

Serves 4

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).

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