4mediumsweet potatoes peeled and sliced into wedges
1tbspolive oil
1tspsalt
For the sweet chilli sauce
1cupsweet chilli sauce
3tbspsoy sauceUse Tamari or coconut aminos as substitute
1garlic clovecrushed
2tsplemon juice
pinch of salt
Instructions
Preheat the oven to 200°C/390°F.
Place the chicken in a large bowl then add a tablespoon of olive oil, smoked paprika, oregano, garlic powder, a few tablespoons of lemon juice, a teaspoon salt and a pinch of pepper.
Toss to combine then place on a sheet pan. For easy clean up, line the sheet pan with parchment paper or foil.
Peel and slice the sweet potatoes into wedges then season with olive oil and salt and add to the pan with the chicken.
Roast the chicken and sweet potatoes in a preheated oven for 20 minutes until the potatoes are almost tender.
Roast the chicken and sweet potatoes in a preheated oven for 20 minutes until the potatoes are almost tender.
While the chicken is cooking, combine the sweet chilli sauce, soy sauce, crushed garlic, lemon juice and salt in a small bowl.
After 20 minutes of cooking time, spoon the sweet chilli mixture over the chicken then return to the oven and bake for another 10-20 minutes until the chicken and potatoes are fully cooked and caramelized.
Remove from the oven then serve over rice and spoon over any of the sauce left in the pan.