2 tablespoons maple syrup
1 tablespoon olive oil
zest and juice of 1 lemon
700 g sweet potatoes, peeled and thinly sliced
sea salt and freshly ground black pepper
35 g (1⁄2 cup) panko breadcrumbs 1∕3 cup coarsely chopped at-leaf parsley
45 g (1∕3 cup) pecan pieces, coarsely chopped
40 g butter, melted
8 chicken thigh llets, excess fat trimmed
2 tablespoons dijon mustard
1 bunch baby carrots, trimmed and peeled
260 g cherry truss tomatoes, trusses halved
Preheat the oven to 200°C/180°C fan-forced.
In a jug, whisk together the maple syrup, olive oil and 1 tablespoon of the lemon juice.
Place the sweet potato slices in a large shallow roasting tin. Drizzle with the syrup mixture and season. Bake for 15 minutes.
Meanwhile, combine the breadcrumbs, parsley, pecans, lemon zest and butter in a bowl. Mix until well combined.
Turn the sweet potato slices over, then place the chicken thighs on top. Spread the top of each chicken piece with mustard, then carefully and firmly press
on the breadcrumb mixture to coat (don’t worry if some falls onto the potato). Arrange the carrots around the chicken. Season. Bake for 20 minutes.
Add the tomatoes to the tin and bake for a further 10 minutes, or until the chicken is cooked through and the crumb topping is golden. Serve with the remaining lemon juice if you like.
This is a recipe extract from Yummy, Easy, Quick by Matt Preston is published by Plum, RRP $39.99.