Roasted Lemon Chicken and Sweet Potato Mash

Roasted Lemon Chicken and Sweet Potato Mash

with Cauliflower and Caramelized Onions

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Put down the mini eggs and treat yourself to this palate-pleasing Easter feast. Roasted lemon chicken is served up with creamy sweet potato mash, seasoned cauliflower and luscious caramelized onions . You'll wish this one was bottomless!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time60 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

Spatchcock Chicken

1 unit


3 tbsp

Sour Cream


340 g

Sweet Potato

7 g


1 tbsp

Lemon-Pepper Seasoning


1 tsp

Chili Flakes

113 g

Onion, sliced

285 g

Cauliflower, florets

Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

3.5 tbsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4100 kJ
Calories980 kcal
Fat61 g
Saturated Fat19 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber12 g
Protein40 g
Cholesterol155 mg
Sodium800 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Small pot
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

In Step 3, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Pat chicken dry with paper towels, then drizzle over 1 tbsp oil (dbl for 4 ppl) and sprinkle with half the Lemon Pepper Seasoning. Arrange chicken on a parchment-lined baking sheet. Roast in the bottom of the oven, rotating to the top of the oven halfway through cooking, until golden-brown and cooked through, 30-35 min (for 4 ppl, cook for 40-45 min).**


While chicken cooks, halve lemon. Toss cauliflower with remaining Lemon Pepper Seasoning, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes (dbl for 4 ppl) on one side of parchment-lined baking sheet. (NOTE: Reference Heat Guide.) Season with salt. Place lemon halves, cut side down, on the other side of the baking sheet. Roast in the top of the oven, moving to the bottom of the oven halfway through cooking, until golden-brown, 20-22 min.


While chicken and cauliflower cook, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, stirring occasionally, until fork-tender, 10-12 min.


While sweet potatoes cook. Roughly chop parsley. Heat a small pot over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until golden-brown, 7-10 min. Transfer to a paper towel-lined plate, then sprinkle with salt. Set aside.


When sweet potatoes are done, drain and return to the same pot, off heat. Using a masher, mash sour cream and 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper. Stir in half the parsley. Cover to keep warm and set aside.


Rest cooked chicken for 4-5 mins, then carve. Sprinkle remaining parsley over cauliflower. Top with fried onions. Divide chicken, cauliflower and sweet potato mash between plates. Squeeze over roasted lemon.