Roasted Spiced Chicken with Cinnamon- and Honey-Glazed Sweet Potatoes

Ingredients for Roasted Spiced Chicken with Cinnamon- and Honey-Glazed Sweet Potatoes

• 80g chopped onion

• 4 garlic cloves, chopped

• 45ml apple cider vinegar

• 2 tablespoons honey

• 1 tablespoon allspice berries, ground in spice mill or coffee grinder

• 1 tablespoon chopped peeled fresh ginger

• 1 1/2 teaspoons finely chopped fresh thyme

• 1 colher de chá de sal

• 1 teaspoon ground black pepper

• 1/2 Scotch bonnet chilli or habanero chilli, seeded, minced

• 1/2 teaspoons ground cinnamon

• 1/4 teaspoons ground nutmeg

• 4 whole chicken leg-thigh pieces (about 2 1/4 to 1.1kg)

• 2 colheres de sopa de azeite de oliva

• Nonstick vegetable oil spray

• 2 tablespoons (1/4 stick) butter, melted

• 2 tablespoons honey

• 1 tablespoon fresh lime juice

• 1/2 teaspoons ground cinnamon

• 900g red-skinned sweet potatoes (yams), peeled, cut into 1/3-inch-thick rounds

• Mango chutney

Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chilli, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.

Preheat oven to 204°C. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.

Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.

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