Portuguese Chicken And Sweet Potato Bake

Prep:

1. pre-heat oven to 220C with a roasting pan inside
2. peel and cut sweet potato into 2cm pieces
3. peel and crush garlic
4. wash tomatoes
5. wash and chop parsley
6. wash rocket

Method:

1. Half cover sweet potato with a salted water, bring to the boil and cook for about 5 minutes until just tender. Drain and toss in olive oil.
2. Toss chicken in spice mix, garlic and olive oil.
3. Remove hot pan from oven. Add chicken with sweet potato (be careful as ingredients may splatter). Season with salt. Return to the hot oven. Cook for 5 minutes.
4. Remove pan from oven. Turn chicken over. Scatter over tomatoes and cook for a further 8 to 10 minutes, or until chicken is cooked and sweet potato is tender.
5. Sprinkle over feta and parsley and serve with rocket leaves.
6. wash and chop parsley
7. cut lemon into wedges
8. preheat the oven to 200°C (180°C fan-forced)
9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.