Chicken and sweet potato spiced traybake

A recipe from top chef Paul Flynn for RTÉ Today

Ingredients


  • 1 packet chicken legs
  • 1 large sweet potato, peeled
  • 1 bulb garlic
  • 100 ml olive oil
  • 2 cm knob ginger, peeled and cut into sticks
  • 3 red onions, peeled and quartered
  • 1 tblsp curry powder
  • salt and pepper

Method

  1. Preheat your oven to 180°C.
  2. Cut the sweet potato down the middle lengthways, then slice into 2 cm thick slices and place on roasting tray.
  3. Add the onion and the chicken legs.
  4. Break up the garlic and add it unpeeled to the tray, removing only the excess outer skin.
  5. Add the ginger, olive oil, salt and pepper and scrunch everything together so everything is coated in olive oil.
  6. Turn everything once after 15 mins to ensure even cooking and put back into the oven for another 20-25 mins until the skin is a nice golden colour and the flesh starts to come away from the bone.
  7. Turn everything around in the oil once more and divide between four plates.




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