Roasted Chicken

Roasted chicken, peppers and onions with brown sugar, sweet potatoes, lime aioli and herbs

Roasted chicken, peppers and onions with brown sugar, sweet potatoes, lime aioli and herbs

Serves 4-6


  • 1 whole large chicken broken down into 8 pieces
  • 3 large red peppers
  • ½ cup pickled jalapenos with the juice
  • 4 celery sticks
  • 1 large brown onion
  • 4 small tomatoes
  • 2 chicken stock cubes
  • 4 cloves garlic
  • 70ml olive oil
  • 2 medium sweet potatoes
  • 1 tbs brown sugar
  • ½ cup mayonnaise
  • Zest and juice of one lemon
  • ½  bunch chives
  • Handful of parsley leaves
  • Salt
  • pepper

Mise en place

Break down chicken into 8 pieces, 2 breasts, 2 legs 2 thighs and 2 wings. Cut sweet potatoes into large wedges and set aside, slice the onion, red peppers, celery, chop 3 of the garlic cloves and set the other aside. Roughly dice the tomatoes. Pick the parsley and cut the chives into one inch batons.


Get a heavy bottomed deep skillet on high heat and add about 50 ml of olive oil. Liberally season the chicken pieces with salt and pepper. Once the oil is smoking you can add all of the chicken pieces to the pan, skin side down and sear for about 7 minutes a side until it is a deep golden colour.

 Whilst the chicken is searing you can coat the sweet potatoes in olive oil, brown sugar, salt and pepper and get them on a tray and into the oven for 25-30 minutes.

Once the chicken is golden all over you can take them out of the pan and put aside, you can now add the garlic, onion, red peppers and celery to the pan, sauté on high until you just start to pick up colour on the vegetables (about 8 minutes).

Whilst your vegetables are cooking you can make the aioli by grating the zest of one lime and remaining garlic into the mayo, add the juice, season with salt and pepper, whisk and put aside.

Once your vegetables have picked up some colour you can add the tomatoes, jalapeno with the juice and stock cube, turn the heat up to high and bring to a boil. Add the chicken on top with the skin side up and roast for 25-30 minutes.

Divide between plates with the sweet potato. Finish with the lime aioli and herbs.

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