Herb-Marinated Roast Chicken with Sweet Potatoes

Name: Herb-Marinated Roast Chicken with Sweet Potatoes
Yield: 8 servings
Cuisine: Française
Ingredients: 3.3 lb (1.5 kg) mixed chicken pieces (thighs, drumsticks, breasts); 3 medium sweet potatoes; 4 garlic cloves, crushed; 2 onions, sliced; 2 ripe tomatoes, diced; 1 red bell pepper, sliced; 1/2 bunch fresh parsley, chopped; 4 spring onion stalks, chopped; 2 bay leaves; 1 tsp ground black pepper; 1 beef stock cube dissolved in 100 ml hot water; Salt to taste; 2 tbsp neutral cooking oil; 3.5 oz (100 g) unsalted softened butter

By Marie Lefebvre · Updated November 1, 2026

A hearty one-pan dinner featuring juicy chicken pieces marinated overnight in aromatic herbs, then roasted alongside raw sweet potatoes that slowly soak up every drop of flavourful cooking juice. Simple to prepare and absolutely irresistible at the dinner table!

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

3.3 lb (1.5 kg) mixed chicken pieces (thighs, drumsticks, breasts)
3 medium sweet potatoes
4 garlic cloves, crushed
2 onions, sliced
2 ripe tomatoes, diced
1 red bell pepper, sliced
1/2 bunch fresh parsley, chopped
4 spring onion stalks, chopped
2 bay leaves
1 tsp ground black pepper
1 beef stock cube dissolved in 100 ml hot water
Salt to taste
2 tbsp neutral cooking oil
3.5 oz (100 g) unsalted softened butter

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🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

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Directions

1
The night before: combine garlic, onion, tomato, bell pepper, parsley, spring onion, bay leaves, black pepper, salt and stock in a large bowl. Add chicken pieces, toss to coat thoroughly, cover with cling film and refrigerate overnight.
2
Next day, preheat your oven to 375°F (190°C). Drizzle oil evenly over the bottom of a large roasting pan.
3
Transfer the chicken and all the marinade to the pan. Peel the sweet potatoes and cut into large chunks — or leave whole if they are small. Arrange them around the chicken pieces.
4
Generously brush each piece of chicken and each sweet potato chunk with the softened butter.
5
Roast for 60–75 minutes, turning the pieces and basting with butter every 20 minutes, until deeply golden. The raw sweet potatoes will slowly become tender and caramelised as they absorb the cooking juices.
6
Check doneness by piercing the thickest part of the chicken — juices must run clear. Serve hot, straight from the pan.

💡 Chef's Tip

For extra crispy skin, switch to the grill setting for the last 5 minutes. Swap beef stock for chicken stock for a milder flavour. Leftovers reheat beautifully at 320°F (160°C) covered with foil.