Cinnamon-spiced chicken with rosemary sweet potatoes
Cinnamon-spiced chicken with rosemary sweet potatoes
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Method
Preheat the oven to 200ºC, gas mark 6. Mix together ½ the oil with the spices, lemon juice and seasoning in a deep, wide dish. Dip the chicken thighs into this mixture to coat on all sides. If you have time, leave to marinate for 30 minutes, otherwise leave them in the dish while you prepare the potatoes.
Scrub the sweet potatoes and cut into long wedges. Transfer the chicken thighs to your largest roasting tin, or a wide grill tray, skin-side down. Put the potatoes and shallots into the remains of the marinade, add the rosemary, lemon zest and remaining 1½ tsp oil, then mix together to pick up any leftover spice mix (discarding any remaining marinade). Arrange them around the chicken in the roasting tin.
Roast for 40 minutes, turning the chicken halfway, then increase the oven to 220ºC, gas mark 7. Roast for 20 minutes more, until the chicken is well coloured, the juices run clear, there is no pink meat, and the potatoes are tender. Serve with the pan juices spooned over and a seasonal salad or green vegetables, if liked.
