A recipe from top chef Paul Flynn for RTÉ Today


  • 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


  • Preheat your oven to 180°C.
  • Cut the sweet potato down the middle lengthways, then slice into 2 cm thick slices and place on roasting tray.
  • Add the onion and the chicken legs.
  • Break up the garlic and add it unpeeled to the tray, removing only the excess outer skin.
  • Add the ginger, olive oil, salt and pepper and scrunch everything together so everything is coated in olive oil.
  • 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.
  • Turn everything around in the oil once more and divide between four plates.

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