Roast chicken with chickpeas, sweet potato and herbed yoghurt

This delicious and succulent roasted chicken is great for the whole family and full of protein. This recipe serves a family of four with leftovers!

The chicken is just as delicious the next day for sandwiches and the sweet potato, chickpeas and chicken together taste so good on a toasted wrap or in a salad. The herbed yoghurt also acts as a great salad dressing.

For BLW, serve as pictured

As a puree- combine chicken, sweet potato, chickpeas and quinoa and blend. Add a splash of water or broth if needed. Stir through some yoghurt if desired.

Ashleigh Butler

Roast chicken with chickpeas, sweet potato and herbed yoghurt

5 from 3 votes

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Servings: 4 people (2 adults, 2 kids) + leftovers

Ingredients Method Notes

Ingredients

  

• 1 whole chicken approx 1.5kg
• 1/3 cup olive oil
• 1 lemon juice and zest of
• 5 cloves garlic crushed
• 2 tsp flakey salt
• 1 1/2 tsp sumac
• 1 1/2 tsp paprika
• 1 can chickpeas rinsed and drainer
• 400 grams sweet potato cut into 4cm pieces
• parsley to garnish

Herbed Yoghurt

• 3/4 cup greek yoghurt
• 1/2 lemon juice of
• small handful chopped parsley
• 1 tsp flakey salt
• 1 clove garlic crushed

Method

 

1. Preheat the oven to 200 degrees celsius.
2. In a small bowl place the olive oil, salt, lemon zest and juice, garlic, sumac and paprika and stir well to combine.
3. Place the chicken in an oven proof dish. Arrange the sweet potato around the chicken and sprinkle over the chickpeas. Pour 3/4 of the mixture over the chicken, sweet potato and chickpeas. Using a spoon or your clean hands, give the sweet potato and chickpeas a toss and rub the spiced oil into the chicken to make sure everything is nicely coated.
4. Put the dish in the oven (it doesn’t need to be covered) and bake for 45 minutes. Take the dish out and pour the remaining spiced oil over the chicken, sweet potato and chickpeas and give the sweet potato and chickpeas a toss to check they aren’t sticking to the bottom. 
5. Place it back in the oven and bake for a further 30-40 minutes depending on the weight of your chicken.

Notes

BLW- serve as pictured

Puree- combine chicken, sweet potato, chickpeas and quinoa and blend. Add a splash of water or broth if needed. Stir through some yoghurt if desired.