This easy Jamie Oliver chicken and sweet potato recipe is a comforting, creamy, and hearty meal that’s perfect for a cozy dinner. Packed with tender chicken, crispy bacon, and roasted sweet potatoes, it’s simple to make and can be adjusted with common ingredients. A truly satisfying dish for any night of the week!
Ingredients Needed
- 4 free-range chicken breasts (skin on, wing bone attached)
- 2 rashers of smoked streaky bacon (50g)
- 3 sweet potatoes (600g / 1.3 lbs)
- 4 medium floury potatoes (such as Maris Piper or Yukon Gold)
- 1 medium onion
- 4 cloves of garlic
- 2 sprigs of fresh sage
- Olive oil
- 400ml (1 2/3 cups) organic chicken stock
- 150ml (2/3 cup) single cream
- 100g (1 cup) freshly grated Parmesan cheese
- 40g (2 1/2 tbsp) unsalted butter
Brine:
- 3 cloves of garlic
- 2 sprigs of fresh sage
- 6 tablespoons (3 oz) runny honey
- 4 tablespoons (2 oz) cider vinegar
- 1 lemon (juice and zest)
How To Make Chicken And Sweet Potato
- Prepare the Brine: Peel and crush the garlic, pick the sage leaves, and mix in a large bowl with the honey, vinegar, lemon juice, and zest. Add 2 tablespoons of salt and 1 liter (4 cups) of water. Submerge the chicken in the brine, cover with cling film, and refrigerate for 2 to 8 hours, ideally overnight.
- Preheat and Prep: Remove the chicken from the fridge and let it come to room temperature. Preheat your oven to 180°C (350°F / gas 4). Finely chop the bacon, scrub, and slice the potatoes and sweet potatoes. Peel and slice the onion and garlic, and finely chop the sage leaves.
- Roast the Vegetables: In a large casserole dish or roasting tray, add the bacon, potatoes, sweet potatoes, garlic, and sage. Drizzle with olive oil and season with salt and pepper. Toss everything together, pour in the chicken stock, and place the tray in the oven. Roast for 30 minutes to soften the vegetables.
- Prepare the Chicken: Drain and pat the chicken breasts dry with kitchen paper. After 30 minutes, remove the tray from the oven. Stir in the cream, black pepper, and Parmesan cheese. Make little nests in the vegetables for the chicken to sit in. Place the chicken in the nests and dot it with butter.
- Finish Roasting: Return the tray to the oven and cook for 35 minutes until the chicken is golden and fully cooked. Check by inserting a sharp knife into the thickest part of the chicken—the juices should run clear.
- Serve: Serve the chicken and vegetables immediately with simple greens or a fresh salad. Enjoy!
Recipe Tips
- Brine the Chicken Longer: For extra tender chicken, leave the chicken in the brine for up to 8 hours, or even overnight if you have the time. This makes the meat more juicy and flavorful.
- Slice the Potatoes Evenly: Slice the sweet and floury potatoes evenly to cook at the same rate. This ensures everything is cooked perfectly and nothing is too soft or undercooked.
- Check the Chicken’s Temperature: Check the chicken with a sharp knife. If the juices run clear, it’s ready. If not, give it a few more minutes in the oven.
- Add Extra Parmesan: For an extra cheesy and rich flavor, feel free to sprinkle more Parmesan on top right before serving. It adds a nice finishing touch.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken and sweet potato cool to room temperature. Once cooled, transfer to an airtight container and store in the fridge for up to 3 days.
- Freeze: To freeze, let the dish cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to 1 month. When ready to eat, thaw in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Place the leftover chicken and sweet potato in an oven-safe dish, cover with foil, and heat for 15–20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1-1/2 cups (approx. 4 servings)
- Calories: 392
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 62mg
- Sodium: 826mg
- Potassium: 1,080mg
- Total Carbohydrate: 47g
- Dietary Fiber: 7g
- Sugars: 10g
- Protein: 28g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Spinach Lasagne
- Jamie Oliver Chicken and Chickpea Curry
- Jamie Oliver Stir-Fry Chicken
- Jamie Oliver Chicken and Chips
Jamie Oliver Chicken And Sweet Potato Recipe
Description
This easy Jamie Oliver chicken and sweet potato recipe is a comforting, creamy, and hearty meal that’s perfect for a cozy dinner. Packed with tender chicken, crispy bacon, and roasted sweet potatoes, it’s simple to make and can be adjusted with common ingredients. A truly satisfying dish for any night of the week!
Ingredients
Brine:
Instructions
- Prepare the Brine: Peel and crush the garlic, pick the sage leaves, and mix in a large bowl with the honey, vinegar, lemon juice, and zest. Add 2 tablespoons of salt and 1 liter (4 cups) of water. Submerge the chicken in the brine, cover with cling film, and refrigerate for 2 to 8 hours, ideally overnight.
- Preheat and Prep: Remove the chicken from the fridge and let it come to room temperature. Preheat your oven to 180°C (350°F / gas 4). Finely chop the bacon, scrub, and slice the potatoes and sweet potatoes. Peel and slice the onion and garlic, and finely chop the sage leaves.
- Roast the Vegetables: In a large casserole dish or roasting tray, add the bacon, potatoes, sweet potatoes, garlic, and sage. Drizzle with olive oil and season with salt and pepper. Toss everything together, pour in the chicken stock, and place the tray in the oven. Roast for 30 minutes to soften the vegetables.
- Prepare the Chicken: Drain and pat the chicken breasts dry with kitchen paper. After 30 minutes, remove the tray from the oven. Stir in the cream, black pepper, and Parmesan cheese. Make little nests in the vegetables for the chicken to sit in. Place the chicken in the nests and dot it with butter.
- Finish Roasting: Return the tray to the oven and cook for 35 minutes until the chicken is golden and fully cooked. Check by inserting a sharp knife into the thickest part of the chicken—the juices should run clear.
- Serve: Serve the chicken and vegetables immediately with simple greens or a fresh salad. Enjoy!
Notes
- Brine the Chicken Longer: For extra tender chicken, leave the chicken in the brine for up to 8 hours, or even overnight if you have the time. This makes the meat more juicy and flavorful.
- Slice the Potatoes Evenly: Slice the sweet and floury potatoes evenly to cook at the same rate. This ensures everything is cooked perfectly and nothing is too soft or undercooked.
- Check the Chicken’s Temperature: Check the chicken with a sharp knife. If the juices run clear, it’s ready. If not, give it a few more minutes in the oven.
- Add Extra Parmesan: For an extra cheesy and rich flavor, feel free to sprinkle more Parmesan on top right before serving. It adds a nice finishing touch.
Jamie Oliver Chicken And Sweet Potato Recipe