Spicy Roasted Chicken with Sweet Potatoes, Blood Oranges and Avocado

by melathome

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Spicy Roasted Chicken with Sweet Potatoes, Blood Oranges and Avocado Salsa

Lommodo ligula eget dolor. Aenean massa. Cum sociis que penatibus et magnis dis parturient montes lorem, nascetur ridiculus mus. Donec quam felis,… Mains Spicy Roasted Chicken with Sweet Potatoes, Blood Oranges and Avocado European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 sweet potatoes, scrubbed but not peeled
  • 1 lime, zest and juice
  • 2 red onions, in wedges
  • 3 sprigs rosemary
  • 6 sprigs lemon thyme
  • A splash rapeseed oil
  • 8 chicken thighs, skin on
  • 1 red pepper
  • 2 blood oranges, juice and zest of
  • 400g chickpeas, drained
  • 1 blood orange, skin cut off and then into circles
  • For the salsa:
  • A handful fresh parsley, roughly chopped
  • 1 avocado, diced
  • 2 jalapeños, diced
  • 2 blood oranges, diced
  • 1 lime, juice of
  • 2 tbsp olive oil
  • Seasoning
  • To serve:
  • 1 avocado
  • 1 jalapeño

Instructions

Preheat your oven to 180c/350f/gas 4.

Cut the sweet potatoes into even sized pieces and add them to a bowl along with the red onion, lime zest and juice, rosemary, lemon thyme and seasoning. Pour over rapeseed oil and mix well to ensure everything is coated. Pour everything onto a baking tray and place in your oven for 20 minutes.

Meanwhile, place the chicken pieces, blood orange juice and zest and slices of red pepper in a bowl and add seasoning. Take the sweet potatoes out of the oven and arrange the chicken pieces and peppers amongst them and pour the orange juice all over the tray. Return to the oven for a further 30 minutes.

Remove the tray from the oven and sprinkle over the chickpeas and arrange the blood orange pieces amongst everything else. Return to the oven for 10 minutes.

Prepare the salsa by simply chopping the parsley and combining with diced avocado, jalapeños, blood oranges, the lime juice, olive oil and seasoning. Refrigerate until ready to use.

Remove the tray from the oven and spoon the salsa around. Arrange the extra slices of avocado and extra slices of jalapeños. Serve immediately. 

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