750g sweet potato, peeled weight cut into large chunks
3 red or yellow peppers, deseeded and quartered
3 large red onions, each cut to 6 wedges
salad leaves
Instructions
remove excess skin from the chicken, leaving enough
to cover the tops and sides. then make cuts to the
fleshy parts.
gently heat the redcurrant jelly until it starts
to melt. take off the heat and stir in the garlic,
paprika, vinegar, Worcestershire sauce, oregano
and half the olive oil. cool, then put in a
freezer bag with the chicken and seal the bag.
toss to coat all the pieces. refrigerate for at
least an hour, turning the bag occasionally.
preheat the oven to 190c/170c fan/gas 5. remove the
chicken from the marinade and divide between 2
roasting trays. reserve the marinade.
cook the, chicken in the oven for 30 mins, then
brush with the reserved marinade.
put the sweet potatoes, peppers and onion wedges in
another freezer bag with the remaining oil. toss to
coat, then add the roasting trays. cook for another
45 mins, brushing the chicken with the marinade
halfway through. serve with salad.
Originally Submitted
4/6/2015
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