Chipotle-roasted chicken with sweet potatoes
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Tender chicken marinated in smoky chipotle is the star of this morish dish.
Serves 6 Total Time 1hr 30 mins
Ingredients
For the marinade
- 50ml extra virgin olive oil
- 2 organic limes, zest and juice
- 2 large garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1 tsp sugar
- 50g fresh coriander, stems chopped,
leaves to serve - 2 tsp chipotle paste
For the chicken
- 1.5–2kg organic whole chicken
- 2 tins chopped tomatoes (400g each)
- 6 spring onions, roughly chopped
- 175g piquillo peppers, halved
- 2 tsp chipotle paste
- 3 sweet potatoes, quartered
To serve
- Sour cream
- Tortillas
Instructions
- Mix the ingredients for the marinade together in a large bowl. Add the chicken and turn in the marinade until covered. Put in the fridge to marinate for 3 hours, or overnight.
- Preheat the oven to 220°C/200°C fan/Gas Mark 7.
- Put the tomatoes in a large roasting tin. Mix in two thirds of the spring onions, the peppers and the chipotle paste.
- Scatter over the sweet potato pieces and put the marinated chicken on top.
- Roast for 20 minutes, then reduce the heat to 170°C/150°C fan/Gas Mark 3.5 and cook for 1 hour.
- Serve topped with the reserved spring onions and coriander leaves, and with sour cream and warm tortillas on the side if you wish.
Tom’s tip: “Choose a chicken that’s been reared under high-welfare standards and you’ll benefit from a superior flavour. Look out for producers that champion biodiversity and look after the land too.” – Tom Hunt
