Rosemary Chicken With Mashed Sweet Potatoes

1. 1

   Season the chicken then marinate with the garlic, rosemary and lime juice for 1 hour. Remove the chicken with tongs, reserving the marinade.

2. 2

   Heat 1 tbsp olive oil in a heavy bottomed pot or dutch oven. Add the onions and cook over high heat until dark brown. Add 2 tbsp butter and the chicken and sear, turning, until browned. Pour in the marinade, cover and cook for 40 mins, turning the chicken halfway through cooking.

3. 3

   Meanwhile, cook the sweet potatoes in boiling salted water for 20 mins, or until tender. Drain, add the remaining butter and olive oil and mash. Add a pinch of nutmeg and season. Serve the chicken and mashed sweet potatoes garnished with rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.