Roast Chicken with Sweet Potato

Photo of Roast Chicken with Sweet Potato Continental Recipe Ideas April Friday 01, 2011
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Preparation Time
Preparation Time 10
Cooking Time
Cooking Time 45

Great fresh food doesn’t need a lot of fuss to taste brilliant. This chicken and vegetable dish is incredibly simple but will satisfy every tastebud. And it’s healthy too!

Ingredients

  • 8 Chicken thighs, bone in, trimmed of excess fat/skin
  • 1 medium sweet potatoes (kumera), cut into chunks
  • 4 carrots, peeled and halved
  • 2 corn cobs, cut into 1/4's
  • 1 packet Continental® Cook-in-Bag Classic Roast Chicken & Vegetables Recipe Base 53g

Instructions

  1. Preheat oven to 180°C.
  2. Place marylands, sweet potato, corn and carrots into bag provided.
  3. Add Recipe Base and close bag using included tie. Gently rotate bag to coat contents evenly.
  4. Place on oven tray, in a single layer. Pierce top of bag 4-5 times with a skewer to vent. Cook on centre rack of oven for 40 minutes or until cooked through.
  5. Remove from oven, rest in bag for 15 minutes before serving.

    Hint: Serve with a green bean and walnut salad with a red wine vinaigrette. For a tasty gravy to accompany your roast meal: In a pan, combine the roasting juices and 1 tablespoon of flour or cornflour, stirring constantly. Stir until boiling. Pour into a gravy boat or jug.
Roast Chicken with Sweet Potato Recipe
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