Mid-Week Roast Chicken w/ Smashed Sweet Potatoes & Stir Fried Kale

Roasts are hard work. All that timing, every kitchen appliance being used and so many ovens/hobs on that you don’t even want to think about your gas bill at the end of the month. It’s far too stressful.

Roast chicken, however, is easy peasy. It doesn’t need much doing to it and you basically bung it in the oven until it’s ready; none of this worrying about whether it’s too rare (or more likely, too well done). Chicken can either be cooked or poisonous, making it much easier to keep an eye on.

As summer is coming up *it is it is it is* then I’m not particularly in the mood for heavy roasts anymore. Spuds, yorkshires, cauliflower cheese and veggies all swimming in gravy is a bit too much to handle now that April is creeping up on us. So this roast chicken dinner is perfect, quick and easy. So quick and easy that I’m cooking it after a 10 hour pretty crap day at work.


1 whole, free range organic chicken

1 lemon

a sprinkle of dried thyme

a sprinkle of Maldon salt – Jennie has converted me to this stuff, it’s like adding magic sprinkles to your food


olive oil.

2 small sweet potatoes or one massive one

a bag of kale

1 red chilli

Quarter your lemon and shove it up your chickens behind. Go on, do it. Don’t be a sissy.

Rub your chicken with a good slosh of olive oil – not too much or the skin won’t get crispy and you’ll have to start all over again (why else have chicken if you’re not going to have a crispy skin?)

Sprinkle with thyme and salt.


You’re chicken is prepared. Bang it in a 170ºC oven. The amount of time it has to be in depends on the size of the bird. The general rule is 40 minutes per pound then an extra 20 – 30minutes on top. Mum says that if you can pull a leg off easily it’s done. If you’re mega concerned then cut into the thickest section & is the juices run clear and it’s white, you’re ready.

When you’ve put your chicken in, chop your sweet potatoes about and inch cubed then chuck them on to boil. They shouldn’t be completely cooked as they will go in the oven later. If you can just bout get a sharp knife through them easily then they’re ready.


Strain your spuds, lay them out on a baking tray and with the back of a spatula, crush them. Don’t mash them into oblivion; you still want them to retain some structural integrity. They should look a bit like this…


^ 1/10 for attractiveness, 10/10 for tastiness.

Drizzle with olive oil and sprinkle with more salt.

When your chicken is 20mins(ish) from ‘done’, whack your spuds in the oven with it.

Once you’ve poked, prodded and possibly cut into your chicken just to make sure, take it out of the oven and cover with tin foil. Whack your oven up full blast to crisp up the sweet potatoes.

Whilst your chicken’sa restin’ and your spuds are’a crispin’, start your kale.


Chop and de-seed (or not if you’re hard core) a red chilli and fry with a drizzle of olive oil for a couple of minutes. When it’s nicely sizzling away, toss in a few handfuls of kale – be generous, it wilts.


Throw this around with some tongs for a few minutes until things look crispy and delicious.


You’re ready to plate up. Carve your chicken and rip its legs off (brutal but lets face it, they’re the best bit), take your spuds out of the oven and make everything look vaguely presentable.


^ perfect crispy skin, if I do say so myself!

Dig in, you deserve it!

Perfect for a casual Sunday lunch with friends or a midweek dinner for 2 + tonnes of leftovers! Hopefully I’ll concoct a delicious pasta salad for packed lunches next week. Or I’ll casually pick bits off in the middle of the night until it’s all gone. Don’t judge.


2 Comments Add yours

  1. I love anything with kale. This recipe looks great! Thanks for sharing.


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