Christmas roast chicken with sweet potatoes and mango sauce

Slice the sweet potatoes into thin slices without cutting all the way through. Place them in a pot with cold water and boil for 15 minutes (from the time the water comes to a boil) until they soften slightly.

Drain, let them cool a little, and brush them with olive oil, salt and pepper.

Season the thighs well with salt and pepper and place them in a large baking tray together with the sweet potatoes.

In a blender, puree the mango with the honey, orange juice, lemon juice, garlic and olive oil until a smooth sauce forms.

Pour the sauce over the chicken, making sure it coats the pieces evenly.

Bake in a preheated oven at 190°C for 45 minutes, basting once with the pan juices halfway through.

Serve each thigh with one hasselback sweet potato and a little of the pan sauce. Optionally add fresh mint and a little orange zest.

Christmas roast chicken with sweet potatoes and mango sauce

Servings

Preperation

Cooking

Waiting

For the chicken

For the hasselback sweet potatoes

For the mango sauce

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Christmas roast chicken with sweet potatoes and mango sauce

Servings

Preperation

Cooking

Waiting

For the chicken

For the hasselback sweet potatoes

For the mango sauce

See more recipes:

Chicken with caramelized onions, orzo & melted cheese

Chicken skewers with parmesan

Crispy fried chicken coated in corn flakes with sweet soy sauce

Creamy chicken sandwich with avocado and yogurt sauce

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