MARINADE
½ cup lemon juice
4 cloves garlic, crushed
2 tbsp honey or maple syrup
1 tbsp Spice Fusion Spanish Spice blend
1 tbsp olive oil
½ tsp each salt and cracked pepper
1 kg chicken pieces
2 medium sweet potatoes, peeled and cut into chunks
1-2 red onions, quartered
½-1 cup chicken stock
250g cherry tomatoes
1 cup frozen peas
Fresh oregano, for garnish (optional)
Mix marinade ingredients in a bowl, then add chicken and toss to coat.
If you have the time, marinate for 24 hours, otherwise proceed to next step.
Preheat oven to 180°C.
Place sweet potato, onion and chicken in a greased oven-proof baking dish/tray.
Pour over the chicken stock and marinade from the bowl.
Bake for 30 minutes, basting occasionally, then remove from oven.
Scatter over cherry tomatoes and peas and bake for around 15-20 minutes or until chicken is
golden and sweet potato is tender.
Remove from oven, garnish with fresh oregano, if using.
