Easy crispy chicken & sweet potatoes

This is a great recipe if you are not highly skilled once an apron is around your waist, and/or if you do not have a gazillion ingredients at hand!

Serves 2

2 organic chicken thighs / 2 sweet potatoes / Olive oil / 1-2 tablespoon coconut oil / Thyme (and rosemary for the potatoes if you are lucky enough to have some in your kitchen) / 1 small lemon


Preheat your oven at 220°c (425°F).

In a medium-sized bowl, mix the chicken thighs with coconut oil, lemon juice, salt, pepper, and thyme. Be generous. There is no such thing as too much thyme, as long as you spread it on the skin.

Place your mixture on a baking sheet and cook for 20 minutes.

In the meantime slice the sweet potatoes into wedges on a baking sheet. The thinner the crispier! Drizzle with olive oil, salt, and pepper. You can either add thyme (don’t be as generous as you were for the chicken though) or rosemary.

When the chicken has been cooking for 20 minutes, lower the temperature to 160°C (325°F) This will ensure your chicken does not dry up. This is also what will allow you to drizzle the sweet potatoes with olive: be ware that if the temperature rises above 180°C, not only are your healthy omega 9 lost, but olive gets toxic.

After another 45 minutes, remove the chicken from the oven, and wait another 5-10 minutes to let your potatoes get crispy.


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