This roast chicken Marylands recipe brings together bold Middle Eastern flavours with ease. Golden, juicy chicken is roasted alongside sweet potatoes until caramelised, then finished with a vibrant green zhoug.
With minimal prep and the oven doing most of the work, this dish is as practical as it is impressive.
Ingredients
Method
Preheat oven to 200°C fan-forced. For zhoug, place all ingredients except lemon juice in a high-speed blender and blend until smooth. Season. Place half the zhoug in a small bowl and stir through lemon juice; set aside until ready to serve.
Place remaining zhoug in a large bowl, add chicken Marylands, season and massage to coat.
Arrange chicken and sweet potatoes on two large baking trays lined with baking paper. Drizzle potatoes with olive oil and season to taste. Roast until golden brown and chicken juices run clear when thigh is pierced with a skewer (30-35 minutes). Set chicken aside to rest (10 minutes).
Meanwhile, for tahini yoghurt, combine ingredients in a small bowl and season to taste.
Divide the roast chicken Marylands, sweet potatoes and beans among serving plates. Drizzle with remaining zhoug, scatter with micro herbs and serve with tahini yoghurt on the side.
Note
The Tunisian-style aromatic and verdant sauce, zhoug, is a bright flavour driver in this dish. We’ve served with roasted sweet potatoes, but any sweet root vegetables such as pumpkin, beetroot, cauliflower or parsnip would also work well.
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