Roast chicken with sweet potato mash
- 1.6kg Butcher’s Selection Large British Chicken
- 2tbsp rapeseed oil
- 1 lemon, halved
- 4 sweet potatoes, peeled and cut into 3cm chunks
- 1 clove garlic, crushed
- 1 pack cherry tomatoes
- 2 spring onions, sliced
- 40g pack wild rocket
Preheat the oven to 220C/200C Fan/Gas 7.
Put the chicken in a large roasting tin, discard the string and pat dry with kitchen roll. Rub with 1tbsp of the oil and season with black pepper. Put 1 lemon half in the cavity. Roast for 1 hr 30 mins or until cooked – insert a skewer into the thickest part of the thigh; the juices should run clear.
Meanwhile, toss the sweet potatoes in the remaining oil and the garlic. After the chicken has been cooking for 40 mins, add the sweet potatoes to the tin.
Add the tomatoes to the tin for the final 10 mins.
Remove the chicken and tomatoes from the tin; rest for 10 mins, then slice. Set aside 300g meat for the next day.
Using a fork, mash the sweet potatoes in the tin and stir in the spring onions.
Serve the chicken with the mash, tomatoes, rocket and remaining lemon half, cut into wedges to squeeze.