Chipotle roast chicken

Fancy a little different flavour for your roast chicken this weekend?  Chipotle offers a distinctive smokiness yet sweet flavour combination that combines perfectly with the chicken and aubergine. 

This roast dinner is so simple to recreate with minimal fuss and minimal washing up.  Now that’s my kinda food.  Allowing more time to go on your Autumn sunday afternoon walk or spend more time doing the things you love.

(Serves 4)

INGREDIENTS

1.4kg organic chicken

2 tbsp tomato puree

1 tsp chipotle paste

Handful fresh thyme

1 tsp dried thyme

Seasoning

1 large aubergine cut into chunks

2 tbsp organic butter

1 onion chopped into pieces

1 courgette chopped pieces

1 leomon cut into quarters

4 large sweet potatoes

Dash of almond milk

METHOD

Preheat the oven to 180 °C. Place the aubergine, courgettes and onion at the bottom of a large roasting tin.  Place the chicken breast side up on top. Spread 1 tbsp of butter on top of the chicken. Add the chipotle and tomato paste on top and sprinkle with the herbs. Finish with the lemon quarters and seasoning.

At the end of the cooking time (check the individual chicken time guidelines) check that the chicken is cooked through.  The chicken juices should run through completely clear.  Remove the chicken and allow it to rest for 10 minutes.

To make the mashed sweet potatoes, boil a pan of water and place the potatoes in.  Cook for 15 minutes until a fork can easily be inserted and removed.  Drain the sweet potatoes, add the almond milk and the remaining butter, and season to taste.  Mash with a potato masher.

Serve the sweet potato topped with the chicken and vegetables.