Name: Butterflied chicken with sweet potatoes and butternut
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 kg chicken whole; 0.00 sea salt and freshly ground black pepper; 4.00 sweet potatoes peeled, wedges; 1.00 butternut peeled, wedges; 1.00 onion large, thinly sliced; 1.00 bay leaves; 0.00 fresh parsley sprigs; 1.00 celery stalks chopped; 1.00 orange zest only; 0.00 cinnamon stocks; 1.00 ml allspice; 375.00 ml stock hot, chicken; 60.00 ml orange juice concentrae; 30.00 ml breadcrumbs dried; 30.00 ml fresh chillies 573

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Ingredients (15)

2.00 kg	chicken — whole
0.00	sea salt and freshly ground black pepper
4.00	sweet potatoes — peeled, wedges
1.00	butternut — peeled, wedges
1.00	onion — large, thinly sliced
1.00	bay leaves
0.00	fresh parsley — sprigs
1.00	celery stalks — chopped
1.00	orange — zest only
0.00	cinnamon — stocks
1.00 ml	allspice
375.00 ml	stock — hot, chicken
60.00 ml	orange juice — concentrae
30.00 ml	breadcrumbs — dried
30.00 ml	fresh chillies — 573

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Method:

Preheat the oven to 200 °C and grease a large ovenproof dish with olive oil.

Cut through the chicken along the breastbone and splay it open. Season well with salt and freshly ground black pepper.

Arrange the sweet potatoes, butternut, onion, bay leaf, parsley, celery and orange rind in the prepared dish. Insert the cinnamon sticks among the vegetables and sprinkle with allspice.

Place the chicken on top of the vegetables, skin side up. Mix the chicken stock with the orange juice concentrate and pour over. Combine the breadcrumbs and oil and scatter over the chicken.

Bake for about one hour or until the chicken is done and golden brown.

Serve with couscous or rice and coleslaw on the side.