You could also serve warm flatbreads on the side.
Serves: 4
INGREDIENTS
Chicken
8 boneless chicken thighs, skin on
olive oil for brushing
sea salt and ground pepper
Sweet potatoes
1 kilogram sweet potatoes, peeled and sliced 1cm thick
3 tablespoons water
1 tablespoon olive oil
2 cloves garlic, crushed
1 teaspoon each smoked paprika and cumin seeds
To serve
2 cups purchased hummus
2 handfuls rocket or cress
100 grams feta cheese
2 medium tomatoes, chopped
½ telegraph cucumber, thinly sliced
fresh herbs (optional)
METHOD
Preheat the oven to 180°C fan bake.
Line a large, shallow roasting tray with baking paper.
Chicken: Brush the skin of the chicken with olive oil and season.
Sweet potatoes: Toss the sweet potatoes with the remaining ingredients and arrange, overlapping, in the roasting tray. Season.
Place the chicken thighs on top of the sweet potatoes and roast for 40 minutes, or until fully cooked.
To serve: Spread the hummus over plates. Top with the sweet potato, chicken, greens, feta, tomato and cucumber and garnish with fresh herbs, if desired.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!