Apple-y chicken with sweet potatoes
- 1 lemon
- 110g butter softened
- 2 garlic cloves, crushed
- 1 tsp salt
- 1 tsp black pepper
- 1 whole chicken
- 3 fresh thyme sprigs
- 1 large sweet potato
- 2 large Granny Smith apples
- 55g dark brown sugar
- 50g butter, melted
Preheat oven to 200°C. Grate 2 tsp zest from your lemon and put the rest aside for later.
Combine zest, softened butter, garlic, and 1/2 tsp of each the salt and pepper.
Loosen and lift skin from breast of chicken. (Do not totally detach.) Spread half of butter mixture and thyme under skin.
Cut reserved lemon in half and squeeze juice and place lemon into cavity. Tie legs together with kitchen string and tuck wingtips under. Rub remaining butter mixture over chicken and sprinkle with remaining 1/2 tsp of salt and pepper. Place, breast side up, on a greased rack in a roasting pan.
Bake chicken for 30 minutes.
Meanwhile, peel sweet potato and apples. Cut sweet potato into 1/4-inch-thick half moons and apples into 1/4-inch-thick wedges.
Arrange half of sweet potatoes in an ovenproof dish. Sprinkle with one tbsp brown sugar.
Arrange apples in a single layer over sweet potatoes and sprinkle with one tbsp brown sugar. Top with remaining sweet potatoes and sprinkle with remaining sugar.
Drizzle with 60g melted butter. Add salt and pepper to taste.
Cover with foil.
Reduce oven temperature to 170°. Bake chicken for a further 15 minutes.
Add potato mixture to oven. Bake chicken and potato mixture at the same time for a further 35 minutes.
Uncover potato mixture, and bake chicken and potato mixture together, for a further 40 minutes. Phew!
Transfer the dish to a platter, and serve.