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Chicken and sweet potato bake

Chicken thighs and drumsticks are an excellent base of easy meals. This chicken and sweet potato cooks by itself in the oven, whilst you can attend to other things. You can add a chilli to the bake too (cut in half) if you’d like it to have a kick. This version is ideal for a midweek family supper. If you don’t have spinach, add kale or asparagus or green beans for the last 5 minutes of cooking.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 mixed chicken thighs and drumsticks
  • 4 large sweet potatoes
  • 4 garlic cloves
  • 1 tsp dried marjoram or oregano
  • 12 shallots
  • 2 Tbsp olive oil
  • Juice of 1 lemon
  • 2 large handfuls of spinach
  • Salt & pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the sweet potatoes into wedges (no need to peel them).
  3. Place the chicken in a large baking tin.
  4. Scatter the shallots (unpeeled) and sweet potato wedges around the chicken pieces.
  5. Flatten the garlic cloves with a tenderizer and scatter these around the chicken.
  6. Mix the oregano with the olive oil and brush everything in the tray with this, using a silicon brush. Season with salt and pepper then squeeze over the lemon juice.
  7. Bake in the oven for about 45 minutes.
  8. Rinse and drain the spinach.
  9. Take the tray out of the oven and scatter the spinach around, mixing the leaves with the cooking juices (you can add some more lemon juice if it’s too dry).
  10. Cook for another 5-7 minutes, until the spinach has wilted and the chicken is golden and cooked through.
  11. Serve warm with a green salad or crunchy slaw on the side. Squeeze the shallots and garlic out of their skins before eating them!