Ingredients

• 1.5kg/3lb 5oz free-range chicken cut into 8 pieces
• 6 garlic cloves
• 4 sprigs fresh thyme
• 4 small preserved or pickled lemons
• halved
• 15g/½oz butter
• 2kg/4½ lb sweet potatoes
• peeled and thickly sliced
• 1 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 5-6 tbsp crème fraîche
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6. Tuck the chicken pieces
• garlic
• thyme and lemons snugly in a roasting tin. Season generously with salt and pepper
• then dot over the butter.
• Roast for 40 minutes until golden brown and cooked through.
• Meanwhile
• place the sweet potatoes in a roasting tin and stir in the olive oil
• rosemary and some salt and pepper. Roast for 30 minutes until tender and golden.
• Roughly mash the sweet potatoes in the tin then stir in the crème fraîche with a wooden spoon.
• Divide the chicken between plates
• making sure everyone gets some garlic and preserved lemon. Serve the sweet potato mash on the side.