Jacks spin on rosemary chicken and roasted sweet potato

So it is Friday night, it is cold outside and raining, it is nice and toasty warm in the kitchen though as I prepare the evening meal, and on tonight’s menu is a fairly new favourite for the household.

It is a dish inspired by Donna Hay’s Rosemary Chicken and Roasted Sweet Potato. This dish is oh so easy to prepare and oh so yummy to eat and will be a dish we will enjoy on many a night into our future.

Preparing the vegetables for roasting is a quick peel and toss in olive oil, into a baking paper lined roasting dish, a grind of black pepper and a sprinkling of parmesan cheese, this goes into the a pre heated oven to 180C for 25 minutes, tonight I have thrown in sweet potato, potato and turnip (I have half cooked the potato in the micro wave so it cooks through at same rate as sweet potato).

Whilst the veg is roasting I prepare the chicken breast by patting dry with a paper towel, massaging with a little olive oil and a generous dusting of cracked black pepper. Nine minutes into the roasting I place the chicken breasts into a pre-warmed hot pan and cook both sides for 3 minutes, turning once, the breasts are then added to the roasting dish (cook for ten minutes), tonight I added in a couple of handfuls of torn bread which I have lightly coated in olive oil, these make the most wonderful croutons, especially when they soak up some of the pan juices.

Now the chicken is in the oven, I prepare the sauce by finely chopping up a sprig of fresh rosemary adding to the pan along with two tablespoons of grainy mustard and a half cup of chicken stock, I cook this for a few minutes until the stock has reduced by half.

Time to plate up, I place a handful of rocket on a plate and arrange the roasted veg around plate, a sprinkling of the croutons, place a chicken breast over the top of the veg and then spoon the sauce all over, and now it is time to eat.

Bon Appétit