Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C. In a large bowl, combine 4 tablespoons of tamarind paste, 3 sprigs of chopped fresh rosemary, 4 cloves of minced garlic, 0.25 cup of olive oil, 0.25 cup of dry white wine, 1 tablespoon of honey, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper to create the marinade.

2. 2

   Add 1.5 kg of bone-in, skin-on chicken pieces to the bowl with the marinade, ensuring all chicken pieces are thoroughly coated.

3. 3

   Add 2 medium sweet potatoes, peeled and cut into wedges, to the bowl with the chicken, tossing to coat them evenly with the marinade.

4. 4

   Arrange the marinated chicken and sweet potato wedges in a single layer on a large roasting pan or baking sheet, ensuring not to overcrowd the pan for even roasting.

5. 5

   Roast for 30 minutes, then carefully flip the chicken and sweet potatoes using tongs to ensure even browning.

6. 6

   Continue to roast for another 25-35 minutes, or until the chicken internal temperature reaches 74°C and the sweet potatoes are tender and caramelized.

7. 7

   Remove the roasting pan from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.