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Maple Chicken & Sweet Potato Roast

This dish smells and tastes holiday. It is inspired by a dish of one of the hottest and one of my fav celebrity chefs, Nigella Lawson.
For the caramelization we use Maple syrup. Alternatively, you may use honey. At first we marinade the chicken breasts on the roasting tray with some salt, ground peppercorns and thyme. For some acidity, squeeze half a lemon on these and zest of the same half lemon. 

To this, add the rest of your vegetables. I have added Sweet potatoes because it tastes very good and is the hero in this dish (apart from the Chicken of course!). Also added peeled and diced carrots, one large diced onion. Sprinkle some salt and pepper on them too. Then pour onto the surface the luscious maple syrup over the chicken and  the vegetables. Toss everything well so that the ingredients cover the surface of the chicken and vegetables. I have also added some chili flakes to this, but that is optional but recommended.  
Over this add about 2 Tbsp of Olive oil, and bake in a pre-heated oven at 150 deg C/ 300 deg F for 8-10 mins. Bake at 180 deg (i.e 350 deg F) for 35- 40 mins. Let it rest for a minute before serving.
                                Maple Chicken & Sweet Potato Roast

Ingredients for Maple Chicken & Sweet potato Roast
  • Chicken breast- 450 g
  • Sweet Potato- 3-4, peeled and diced
  • Carrot- 2 med sized, peeled and diced
  • Onion- 1 large, diced
  • Lemon juice- half a lemon
  • Lemon zest- of the same half
  • Maple syrup- 1/2 cup
  • Salt- as per palate
  • Pepper- 2 Tbsp
  • Chili flakes- 2 tsp
  • Olive oil- 2 Tbsp
Key:
Tbsp- Tablespoon
tsp- Teaspoon
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