Piri chicken and roast sweet potatoes with thyme

Prep: 15 mins
Cook: 40 mins
Piri chicken and roast sweet potatoes with thyme
Hot and spicy piri chicken with sweet potatoes are a marriage made in heaven.

1 chicken (about 1½ kg)

4 red chillies, chopped (deseeded if you don't like it too spicy)

3 garlic cloves, crushed

2 tsp sweet paprika

2 tbsp red wine vinegar

2 tbsp chopped parsley

3 tbsp olive oil

Lemon wedges, to serve

2 large sweet potatoes, washed and peeled

2 tbsp fresh or dried thyme

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a roasting tray with kitchen foil and set aside.

Line a baking tray with greaseproof paper and set aside.

Put the chillies and garlic in a food processor with a good pinch of salt and blend to a paste.

Add the paprika, vinegar, parsley and 2 tablespoons of olive oil.

Mix well, then smear over the chicken.

Leave to marinate for at least 1 hour or overnight if possible.

Cut the sweet potatoes into uneven chunks, add them to the baking tray with 1 tablespoon of olive oil and the thyme.

Cook both the chicken and potatoes for 35-50 minutes or until the juices run clear when pierced with a knife into the thigh.

Remove and cover the potatoes once they are cooked through and a bit crisp.

To char the chicken skin, grill for a further 5-10 minutes.

Serve with a light salad if desired.


Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Chicken, Vegetables, Chilli

Recipe Type
Dinner, Entertaining

Level of Difficulty

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