Brined Roast Chicken with Roasted Sweet Potatoes and Tahini Yogurt Recipe

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serves: 6


  • 150g sea salt
  • 25g caster sugar
  • 10 black peppercorns
  • small bunch of thyme
  • 1 large free-range chicken, about 1.8-2kg
  • 2 lemons
  • 1 head of garlic, 2 cloves crushed for the sauce and the rest left unpeeled
  • 800g sweet potatoes, peeled and cut into thick chunks
  • 2tbsp olive oil
  • 200g natural yoghurt
  • 3tbsp tahini
  • 5tbsp flat-leaf parsley, finely chopped


  • Dissolve the salt and sugar in 500ml of boiling water, add the peppercorns and 3 thyme sprigs, and mix well with 2 litres of water in a large bowl until dissolved. Submerge the chicken in the brine, cover and place in the fridge overnight

  • Heat the oven to 170C, 150C fan, 325F, gas 3. Drain the chicken and rinse well under cold running water, pat dry with kitchen paper and place in a roasting tin. Stuff the cavity with one of the lemons, cut into quarters, add the unpeeled garlic and tuck around the remaining thyme, season well and roast for 1 hour

  • Spread the potatoes on a baking sheet, drizzle with the oil and sprinkle over some seasoning. Turn up the oven to 200C, 180C fan, 400F, gas 6. Cook the potatoes for 50 to 60 minutes with the chicken

  • Meanwhile, mix the yoghurt with the tahini, the juice of the remaining lemon, the parsley and crushed garlic, and season well. Serve with green beans.

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(23 ratings)
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