Roast Chicken & Sweet Potato Mash
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Prep: 15 mins
Cook: 40 mins
A halfway-to-a-roast kinda recipe, with gorgeous organic sweet potatoes for your mash. And you’ll have a mean chicken gravy to soak it in, with high welfare chicken.
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Ingredients you'll need
  • 2 bone-in chicken legs
  • A pot of butter
  • 2 sweet potatoes
  • 2 red onion
  • A bag of spinach
  • 1 chicken stock cube
  • 1 tbsp flour
From your kitchen
  • A little olive oil
  • Sea salt
  • Freshly ground pepper
  • 450ml hot water
You'll need
  • Baking tray or roasting tin
  • Skewer
  • Chopping board
  • Knife
  • Vegetable peeler
  • Measuring jug
  • A couple of pans with lids
  • Wooden spoon
  • Whisk
  • Colander
  • Masher
Step by step this way
  • 1.

    Heat your oven to 200°C/fan 180°C/Gas 6. Pop the chicken legs on a lightly oiled baking tray or in a roasting tin. Rub a quarter of the pot of butter into the chicken legs. Season with salt and pepper.

  • 2.

    Roast the chicken for 40 mins till they are golden and cooked through. A skewer inserted near the joint should make the juices run. When they are clear, it's ready.

  • 3.

    While the chicken roasts, peel and roughly chop the sweet potatoes. Peel and finely slice the red onion. Rinse the spinach. Slice off any thick stalks. Finely slice the leaves.

  • 4.

    Fill a kettle and boil it. Crumble a stock cube into a measuring jug. Add 450ml hot water from the kettle. Stir to mix.

  • 5.

    Fill a pan with hot water. Add a pinch of salt. Bring to the boil. Add the sweet potatoes. Simmer for 15-20 mins till the potatoes are tender. Add the spinach for the final min.

  • 6.

    While the potatoes cook, warm a splash of oil in a pan. Add the onions. Season. Fry over a low heat for 8-10 mins. Stir every so often till the onion is soft and glossy.

  • 7.

    Stir the flour into the onion. Stir and cook for 2 mins. Slowly whisk in the stock. Bring to the boil. Turn the heat down. Simmer the gravy for 5 mins till it’s smooth and thick. Taste and season.

  • 8.

    Drain the potatoes and spinach. Tip them back into the pan. Add the remaining butter. Season and mash. Serve with the roast chicken and onion gravy.

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