Ingredients
- 150g sea salt
- 25g castor sugar
- 10 black peppercorns
- small bunch of thyme
- 1 large chicken, about 1.8-2kg
- 2 lemons
- 1 head of garlic, 2 cloves crushed for the sauce and the rest left unpeeled
- 800g sweet potatoes, peeled and cut into thick chunks
- 2tbsp olive oil
- 200g plain yoghurt
- 3tbsp tahini
- 5tbsp flat-leaf parsley, finely chopped
Instructions
- Dissolve the salt and sugar in 500ml of boiling water, add the peppercorns and 3 thyme sprigs, and mix well with 2 litres of water in a large bowl until dissolved. Submerge the chicken in the brine, cover and place in the fridge overnight
- Heat the oven to 170°C, 150°C fan. Drain the chicken and rinse well under cold running water, pat dry with paper towel and place in a roasting tin. Stuff the cavity with one of the lemons, cut into quarters, add the unpeeled garlic and tuck around the remaining thyme, season well and roast for 1 hour
- Spread the potatoes on a baking sheet, drizzle with the oil and sprinkle over some seasoning. Turn up the oven to 200°C, 180°C fan. Cook the potatoes for 50 to 60 minutes with the chicken
- Meanwhile, mix the yoghurt with the tahini, the juice of the remaining lemon, the parsley and crushed garlic, and season well. Serve with green beans.
