Marinated chicken with balsamic and maple glazed sweet potato

Marinated chicken with sweet potato

6 Chicken thighs on the bone


¼ cup olive oil

¼ cup lemon juice

1 teaspoon sea salt

½ teaspoon ground black pepper

1 teaspoon paprika

½ teaspoon cumin

¼ teaspoon turmeric

2 cloves garlic, chopped

2 TB of fresh rosemary leaves

Mix all together and marinate chicken for 1 hour to overnight.

You may like to remove the skin before marinating.

Place into a roasting tray lined with baking paper and poor all the marinade over the chicken.

Baked sweet potato

2 good sized sweet potato  

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Olive oil

¼ tsp Cinnamon

Maple syrup

Balsamic glaze

Cut the sweet potato into 1 inch pieces and place into a bowl, sprinkle the cinnamon, drizzle enough oil to coat, drizzle a little maple syrup and balsamic glaze over the sweet potato.

Toss the potato around in the bowl to coat with all the lovely flavourings.

Place on a tray lined with baking paper.

Using a preheated oven (180oc) bake both the chicken and the sweet potato for roughly 30-35 minutes until cooked.

Depending on the size of the chicken pieces being used the sweet potato may ready 5 to 10 minutes before the chicken.

Served with spinach and steamed broccoli.





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