by Feli Chic'Cuisine
Black garlic butter chicken with sweet potatoes is a savory and satisfying one-pan meal that combines juicy chicken thighs with flavorful sweet potatoes and a rich black garlic butter sauce. Black garlic, with its sweet, slightly balsamic flavor and rich savoury taste, adds extraordinary flavor to simple roast chicken. There is nothing like sweet potatoes to complement this dish's taste. A simple recipe with just a few ingredients, prepared in 20 minutes and ready to bake.
To make black garlic butter chicken with sweet potatoes, the sweet potatoes are first peeled, cut into chunks and seasoned with olive oil, salt, and pepper. Chicken is also seasoned with a blend of butter, black garlic paste, lemon juice and seasoned with salt and pepper.
The chicken and sweet potatoes are then placed in a baking dish and baked in the oven until cooked through and tender. Black garlic, which is fermented garlic that has a sweet and earthy flavor, is used to create a rich and savory butter sauce.
The result is a flavorful and hearty meal that's perfect for a cozy night in or for a special dinner. The juicy and tender chicken thighs and the perfectly cooked sweet potatoes are complemented by the rich and savory black garlic butter sauce, making this dish a truly delicious and satisfying meal.
What is Black Garlic Paste?
Black Garlic Paste is made with black garlic, balsamic vinegar and black pepper and has a creamy texture, slightly sweet and tangy taste, with hints of balsamic and a softened core of garlic.
Creating black garlic requires slow-cooking bulbs in an oven. The result is golden-brown cloves that are sticky and have a long-lasting, complex, and strong flavor.
I know that this paste is not easy to find, and in this case you can use butter mixed with a grain of garlic and ground black pepper, according to your taste.
Prep. Time: 20 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 30 min
4 medium sweet potatoes (800 g)
4 Tbsp olive oil, divided
50g unsalted butter, softened
2 Tbsp Black garlic paste
1 whole chicken (1,5kg)
1 lemon, untreated (bio), halved
2 medium red onions, cut into wedges
20g sage, divided
5 Tbsp mayonnaise
salt, to season
black pepper, to season
1. Preheat the oven to 400°F (200°C/gas mark 6). Peel and cut the sweet potatoes into 2 cm chunks. In a large roasting pan, toss the sweet potatoes chunks with 2 tablespoons olive oil and season.
2. In a bowl, using a fork, mash together the butter and 1 tablespoon black garlic paste, and season. Put the chicken on a board. Use your fingers to loosen and lift the skin above the breasts and and rub the black garlic butter underneath. Halve 1/2 lemon and Drizzle the chicken with lemon. Put half the sage and half lemon (halved) into cavity. Season the chicken then sit it breast-side up on top of the sweet potatoes, Drizzle over the remaining oil.
3. Roast for 30 minutes. Toss the red onion wedges and lemon slices (second half sliced) trough the sweet potatoes. Baste the chicken with the juices and return to the oven for 15 minutes, then toss the remaining sage leaves trough the vegetables. Roast for further 15-25 minutes, until the chicken is cooked through.
4. Transfer to a board to rest. In a small bowl, stir 1 tablespoon of cooking juices into the mayonnaise, then swirl through the remaining 1 tablespoon black garlic. paste.
To serve, carve the chicken with the roasted vegetables and black mayonnaise.
Note: Substitute for Black Garlic Butter: Mix the butter with a grain of garlic, few drops of balsamic vinegar and ground black pepper, according to your taste.
"If you really want to make a friend, go to someone's house and eat with him… The people who give you their food give you their heart." - Cesar Chavez