This is becoming my reg LA supper: roast chick and sweet potatoes with salad and avo pic.twitter.com/Df6t2RZz2X
— Nigella Lawson (@Nigella_Lawson) September 17, 2014
Now. Chicken, sweet potato and avocado isn't anything new or radical, but up until I saw that photo, I'd never thought of all those flavours on a plate, at the same time. Sounds ridiculous now, but there you go.
Crisp-skinned, really succulent roasted chicken with soft, caramelly sweet potato and then cool avocado. And then there's the peppery rocket (I've used watercress too - it's also gorgeous with it) and the rich extra virgin olive oil poured all over the top. I think I read in an interview that Nigella mentioned a chicken and sweet potato dinner she made in LA that had lime in it. Not sure if this is the same one but next time I can tell you that lime juice - and probably freshly-chopped coriander leaves - will be ALL OVER this.
Crispy Chicken with Sweet Potatoes, Avocado and Rocket
2 free-range chicken breasts, skin-on
good pinch of sea salt
2 small sweet potatoes
2 big handfuls of rocket leaves
1 avocado, peeled and the stone removed, flesh chopped roughly
extra virgin olive oil
Preheat your oven to 200ºC/gas mark 6/400ºF. Get out an ovenproof tray and line it with a little foil. This helps stop the sweet potato sticking. Pierce the sweet potatoes all over with a sharp knife and place on the tray. Bake for 15 minutes.
Once the 15 minutes are up, arrange the two chicken breasts next to the potatoes and sprinkle a little salt over the skin. Slide the whole lot back into the oven and bake for a further 25-30 minutes. Your sweet potatoes should be soft and crisp-skinned, and the chicken should be cooked through and golden.
Take them out of the oven and arrange on a plate with the rocket leaves, avocado and a good drizzle of extra virgin olive oil over the whole lot.