Baked chicken with sweet potatoes

Baked chicken with sweet potatoes
Serves 4

4 chicken legs (or 4 drumsticks and 4 thigh pieces)
4 sweet potatoes
1 large or 2 small onions
2 Tbsp olive oil
4-5 strings of fresh thyme
150 mL chicken stock
Salt & Pepper

200 ml plain Greek or other thick yogurt
2 Tbsp Mango Chutney

  • Heat oven to 200 degrees C (400 F)
  • Peel sweet potatoes and onion and cut in big chunks.
  • Place chicken, sweet potatoes and onions in an oven-proof dish or roasting pan
  • Pour over the olive oil and sprinkle with thyme, salt and pepper
  • Pour the chicken stock on side of chicken and vegetables just to cover the bottom of pan
  • Bake in oven for 30 minutes until sweet potatoes are soft and the liquid from chicken is clear.
  • Mix yogurt with Mango Chutney and let the sauce rest in fridge until chicken and vegetables are done.
  • Serve chicken, vegetables with sauce and a mixed salad!


Tip: You can also add other root vegetables such as carrots and parsnip.

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