This lemony chicken with sweet potatoes is from Peter Gordon’s ” The Sugar Club Cookbook”. If Kumara are available you can use to replace the sweet potatoes.
Preheat the oven to 220 C, Fan 200, Gas 7. Remove the legs from the chicken and cut them in two through the knee joint. Remove the wings and the supremes and cut these in two also. Use the carcass to make stock.
Season the joints lightly with the salt and pepper then brown in a little oil in a frying pan.
Mix the sweet potatoes with the herbs, a little salt and pepper and half the oil and put in a ceramic roasting dish.
Wipe the lemons and cut them in half lengthways then slice finely.
Place the leg joints on top of the sweet potatoes. Sprinkle with the lemon pieces and roast for 30 minutes.
Add the supremes, drizzle over the remaining oil and cook for a further 30 minutes. The chicken is cooked when the juices run clear when the flesh is pricked.
Serve with a crunchy green salad.