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Nelmarie van Wyk’s chicken with honey sweet potatoes
Ingredients
- 2 big onions, halved and cut in wedges
- 3 garlic cloves, thinly sliced
- 750g sweet potatoes (skin still on), cubed
- 1 ½kg whole chicken or 8 chicken thighs
- 60ml honey
- 45ml lemon juice
- 30ml balsamic vinegar
- 8-10 strips thinly sliced lemon rind
- 100ml chicken stock
- 50ml dry white wine
- Salt and freshly ground black pepper
- 10 twigs each of rosemary and thyme
Preparation
Step 1: Pre-heat oven to 180 °C.
Step 2: Place the onions, garlic and sweet potatoes in a big
roasting pan and put the chicken in the middle.
Step 3: Mix the rest of the ingredients together,
except the rosemary and thyme.
Step 4: Pour the liquid over the chicken and vegetables and
season the chicken.
Step 5: Place the rosemary and thyme between the chicken
and vegetables and cover with foil.
Step 6: Roast the chicken and vegetables for 30 minutes,
then remove the foil.
Step 7: Pour some of the liquid over the chicken and vegetables
and roast uncovered until the chicken is golden
