1 whole chicken cut into 8 pieces

Juice of 1 lime

2 large sweet potato, peeled and cut into 3 inch pieces

12 cherry tomatoes

1 onion, cut into big chunks

For the Marinade:

2 tablespoon fresh garlic, crushed

4 Serrano chilies, with seeds, thinly sliced

2 tablespoon freshly grated ginger

1 cup of good olive oil

1/2 cup of soy sauce

3 tablespoons fish sauce

1 tablespoon cayenne pepper

1 teaspoon paprika

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon coriander

Juice of 1 lemon


Trim any excess skin and fat off of the chicken. Squeeze the juice of the lime over the chicken. Rub it in with your fingers. Rinse with tap water and drain

Whisk together the ingredients in a small bowl for the marinade. Pour the marinade over the chicken pieces. Cover and allow to marinate for 24 hours.

Preheat oven to 425 degrees.

To a cast iron skillet or oven proof dish, add the sweet potatoes, tomatoes and onions. Place the chicken pieces over the vegetables and pour in the marinade over it.

Place in the oven for 35-45 minutes. After 3-45 minutes turn up the heat to 440 degrees and cook for another 10 minutes until the chicken has a crispy, brown skin on top.

Serve alongside a salad for a complete meal.









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