Portuguese Chicken And Sweet Potato Bake

We are channelling the sights and smells of sparkling Portuguese coastal kitchens for this gorgeous chicken and potato bake. Infused with the flavours of the Mediterranean including cumin, sweet paprika and black pepper, this moreish chicken dish will have you licking your plate – don’t say we didn’t warn you!



300 grams free range chicken breast fillet
300 grams sweet potato
100 grams cherry tomatoes
60 grams mixed salad leaves
50 grams feta cheese
20 grams parsley
2 tsp Portuguese spice mix
1 eschalot
1 cloves garlic
1 lemon
extra virgin olive oil*
salt & pepper*

*pantry item


1. Half cover the sweet potato with salted water and bring to the boil. Cook covered for 5 minutes until just tender. Drain. Toss in oil.
2. Toss chicken in spice mix, eschalot, garlic and oil. Add chicken with sweet potato carefully to the hot roasting pan. Spread to cover base of pan. Season with well with salt and pepper.
3. Return pan to oven. Cook for about 5 to 8 minutes. Scatter over tomatoes. Cook for a further 10 to 15 minutes, or until chicken is cooked and sweet potato is tender.
4. Sprinkle over feta and parsley. Dress salad leaves with a little olive oil, salt and pepper. Serve with lemon wedges.

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