Here at the Palace, we delight in sharing easy recipes that will not only save you time especially when feeding a hungry family, but that will also deliver on depth of flavour too. This recipe is one of our superstars – it’s budget friendly and can be prepared without hours of prep or bags full of ingredients.
So say a #royalhello and let us know if this recipe becomes a favourite in your home.
Until next time, have fun in your kitchen,
You will need
8 free-range, skin on, bone in, chicken thighs at room temperature
5 tsp Pesto Princess Chimichurri (plus extra to serve!)
500-600g small sweet potatoes, rinsed, quartered length ways
2 tbsp olive oil
1 tsp cumin seeds
Course salt and ground pepper
Small handful of flat leaf parsley, rinsed and roughly chopped
Pesto Princess Chimichurri
Sweetcorn or tender stem broccoli – optional
1. Preheat your oven to 220°C.
2. Melt the butter over a low heat (or in the microwave if you prefer) and add the Pesto Princess Chimichurri to create a delicious basting sauce. Trust us, the butter makes ALL the difference!
3. Place the chicken pieces in a large bowl and generously pour the Chimichurri butter over, mix thoroughly to coat all the pieces and season. You might want to get stuck in, using your hands as that works best!
*TIP: Make sure your chicken pieces are at room temperature or the butter will just solidify!
4. Combine the sweet potatoes, olive oil, cumin, salt and pepper in a mixing bowl and toss to make sure the sweet potatoes are beautifully covered with oil.
5. Place the chicken pieces and sweet potato wedges on a greased roasting tray and pop it into the oven for 10 minutes on 220°C. Remove from the oven and reduce the heat to 180°C. Turn the wedges to ensure they are golden all over and pop them back in the oven for another 20-30 minutes. As all ovens and chicken piece sizes vary, please check your chicken every 10 minutes to make sure it is cooked through – juices should run clear when you cut into the thickest part of the thigh, near the bone.
6. Whilst your chicken is in the oven, cook your veg. An easy way to cook tender stem broccoli is to place the broccoli in a dish, cover with boiling water and a lid and leave on the countertop for 10 minutes. Drain, toss in butter and salt and serve! Tender, crispy and not overcooked!
Once cooked, serve in the tray, sprinkled with parsley and crumbled feta and alongside your veggies of choice.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
DeWaal Young Vines Chenin Blanc 2015
The grapes for this wine come from respectable 10 to 15 year old vineyards. Hardly young vines, planted in a trellised vineyard on lower north facing slopes made up of gravel and sand.
It looks like: Elegant DeWaal livery, packed in a screw-capped, Bordeaux shaped bottle. In the glass it is a gem bright pale golden straw.
It smells like: Classical Chenin aromas, guava, fynbos honey and white flowers.
It tastes like: With its low alcohol, only 12% and not being wooded, it is a fresh zippy wine. Desiccated pineapple and those delicious soft dried yellow cling peaches and apricots. Pleasant balancing acidity. Elegant gently waning dry, yet fruity aftertaste.