Oven pollo a la brasa with salad and sweet potatoes

Ingredients

For 1 serving

• Skinless chicken thighs170 g
• Sweet potatoes200 g
• Garlic2 cloves
• Cumin1 teaspoon
• Paprika1 teaspoon
• Soy sauce10 ml
• Lime juice15 ml
• Dried oregano1 pinch
• Lettuce60 g
• Tomatoes100 g
• Cucumber60 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, soy,

Method

1. Blend the garlic, cumin, paprika, soy sauce, lime juice, oregano and half the oil into a paste. Score the thighs, coat them well, cover and marinate in the fridge for at least 1 hour.
2. Heat a conventional oven to 200 °C. Wash the sweet potatoes, cut them into wedges with the skin on and toss on a tray with the remaining oil and a pinch of salt.
3. Put the sweet potatoes in the oven with the chicken on a rack above them, so the juices drip onto the potatoes. Roast for 30 minutes, turning the potatoes halfway, until the chicken is deep golden with clear juices and the potatoes soft and caramelised.
4. Meanwhile wash and tear the lettuce, cut the tomatoes into wedges and slice the cucumber; season with a pinch of salt.
5. Serve the chicken with the sweet potatoes and the salad.