Baked chicken with sweet potato

Winter – I’m not sure how I feel about you sneaking up on me like this. As much as I prefer the cold (it’s easier to warm up than it is too cool down in my opinion) it’s still a shock to the system walking outside and feeling that cold blast on your face in the morning.

However, I’m not going to lie, there’s something magical about a cold winters night. I love being able to light the fire, sit down with a glass of red wine and enjoy a rich, warm, mouthwatering meal.

This is one of my most favourite chicken recipes to eat in winter. You can change up the veges that you opt to use (potato and cauli work really well) Also, I’ve opted to use chicken thighs (bone in) for this recipe but I reckon you could even do it with a whole chicken!

Baked chicken with sweet potato Chantel Organics

Here’s what you’ll need

For the marinade:
1 tsp of cumin powder
1/2 tsp of ground ginger
1 tsp of dried tarragon
1/4 tsp of cayenne pepper
2 tsp of Chantal Organics chilli flakes

The rest:
4 large chicken thighs, bone in
Salt and pepper
1x can of Chantal Organics Italian canned tomatoes
4 cloves of fresh garlic (or two tablespoons of crushed)
1 large orange kumara (for those who aren’t from NZ, it’s a sweet potato)
3/4 cup of grated cheese

In a ramekin, mix together all of your marinade ingredients and stir until well combined.

Place chicken thighs in a roasting dish and coat generously with salt and pepper. Then rub your marinade all over the top of the chicken. This marinade makes enough to coat 4 large thighs.

Set aside in the fridge to marinate for approx 1-2 hours. Overnight is even better.

Preheat the oven to 160c.

Leaving the skin on, cut up the sweet potato and place in the tray with the chicken (I like to place the chicken in the middle of the tray and line the outside with the sweet potato) Lightly drizzle olive oil over the sweet potato. Pour the can of tomatoes over the top of the chicken, and then place your garlic cloves (diced roughly, or cut in half) into the tomato.

Place in the oven to cook for 2.5 hours. About 15 minutes before the chicken is ready to be taken out of the oven, mash the sweet potato with a fork (lightly, just enough to break it up) then place cheese over the top of the tomato. Return to the oven on grill, until the time is up, or the cheese is golden brown on the top.

Serve with your favourite fresh herbs over the top – coriander or basil are perfect for this dish.

Thank you to Chantal Organics for supplying me with the ingredients to prepare this recipe. Keep an eye out for more recipes using Chantal Organics products, over the next few months.


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