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Butterflied chicken with sweet potatoes and butternut

Recipe from: 4/11/2002 12:00:00 AM
Ingredients 15
Servings 4


  • 2
    whole chicken
  • salt and freshly ground black pepper
  • 4
    medium-size sweet potatoes, peeled and cut into thin wedges
  • 1
    small butternut, peeled and cut into wedges
  • 1
    large onion, thinly sliced
  • 1
    small bay leaf
  • few sprigs fresh parsley
  • 1
    celery stalk, chopped
  • 1
    finely grated rind of orange
  • few cinnamon sticks
  • 1
  • 375
    hot chicken stock
  • 60
    orange juice concentrate
  • 30
    dried breadcrumbs
  • 30
    olive oil


60 min

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.


Read more on: poultry  |  bake

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