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Chipotle-roasted chicken with sweet potatoes

Tender chicken marinated in smoky chipotle is the star of this morish dish.

Serves 6 Total Time 1hr 30 mins


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


  1. 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.
  2. Preheat the oven to 220°C/200°C fan/Gas Mark 7.
  3. Put the tomatoes in a large roasting tin. Mix in two thirds of the spring onions, the peppers and the chipotle paste.
  4. Scatter over the sweet potato pieces and put the marinated chicken on top.
  5. Roast for 20 minutes, then reduce the heat to 170°C/150°C fan/Gas Mark 3.5 and cook for 1 hour.
  6. 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

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