Lemon Chicken with Sweet Potato

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Rustic, succulent lemony chicken and no-guilt chips – made from nutritious sweet potato and baked in the oven rather than fried.

1 hr 40 mins
40 mins
Serves: 4
4 chicken breasts, skin removed
2 large lemons
2 tbsp olive oil
Freshly ground salt and pepper
675g (1lb 8oz) sweet potato
2 tbsp olive oil
2 tbsp balsamic vinegar
Thyme, to garnish


Preheat the oven to 200C/400F/gas mark 6. Grate the zest from 1 lemon, cut the lemon in half and squeeze out the juice. Mix the lemon zest and juice with the oil and season generously with salt and pepper. Place the chicken in a large ovenproof dish and add the lemon marinade. Quarter the remaining lemon and add to the chicken. Cover and chill for at least an hour. Cook the chicken in the oven for 35 minutes or until cooked thoroughly. To make the chips, peel the sweet potatoes and cut into fat chips. Toss with the olive oil and balsamic vinegar. Spread over a large baking sheet. Bake for 30-40 minutes, until golden and crisp. Cut the chicken into chunks and serve with the chips and a sprinkling of thyme.