Roast Chicken with Sweet Potato fries and aioli

I do not exaggerate when I say, that we eat this dish once a week. It is so easy to make, and the flavour profile is wonderful. As this dish contains sweet potatoes it is therefore a little higher in carbs. For this reason, when I know I am making this dish, I always plan my meals for the entire day in advance so that I can keep all other carbs much lower.

Despite this, it is really all worth it 🙂 The combination of the salty, crispy, chewy sweet potatoes with aioli and chicken is a combination made in heaven.

Johan always roasts the chicken

You know men and barbecues, right? Many years ago, I surprised Johan with a new barbecue as a present for Father’s Day. That was some of the best money I ever spent. As yet, he has never refused to do it when I have asked him to grill something – anything. It is like the barbecue area takes men back to the stone age or something. I do not know why – but this is amazing. Anything I want grilled I hand him on a plate, and he will make it for me. I wonder if this is the same in your house?

Well – back to the recipe. Make sure to get an organic free-range chicken. You want to eat the best meat you can get, and I promise you, it will be worth the extra money. I always save the carcus, pop it in the freezer and once I have 3-4 of them, I make a delicious bone broth.

INGREDIENTS:

Serves 3-4 persons

• 1 organic free-range chicken – mine was 2,1 kg
• 2 big sweet potatoes each approx. 500 grams
• 5 twigs of rosemary
• 2 tablespoons of salt
• 50 ml olive oil

Aioli:

• 1 egg
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 2-3 cloves of pressed garlic
• 1/2 teaspoon salt flakes
• 150 – 200 ml taste neutral olive oil
• 1 teaspoon dry parsley

HOW TO COOK IT STEP BY STEP

Chicken:

1. Rub the chicken with a little of the oil, put the rosemary twigs into it and sprinkle with salt.
2. Roast on a barbecue or in a traditional oven at 200 – 220 degrees for approx. 1 hour. Make sure the juices are clear before serving.

Sweet potato fries:

1. Peel and cut the sweet potatoes into fries slices.
2. Drizzle with olive oil and salt. Make sure the oil covers completely.
3. Bake in the oven at 175 degrees for approx. 1 hour.
4. Be careful not to burn them, watch them for the last 15 minutes and take them out when crispy on the outside and soft on the inside.

Alioli: 

1. Put 150 ml of the olive oil and the rest of the ingredients in a tall container.
2. Use a stick blender to blend it all together.
3. If necessary, add a little more oil, until the consistency is smooth and add extra salt, lemon juice or vinegar to taste.

Serve:

Serve your tasty chicken, with the sweet potato fries and aioli. If you like, make a salad to go with it. I made a simple spinach and green leaf salad with red bell pepper and blueberries. To serve, drizzle with lemon juice and olive oil.

How it all began

Since I was in my teen years, food has always been a huge factor in my life. Having fought with anorexia and bulimia for many years it has been a love/hate relationship and it was not until my mid-twenties I finally came to peace with my body and food in general.

Meeting my husband changed everything

When I meet Johan he was, and still is, working out a lot. He had a lot of focus on healthy foods and he had opinions about it. I wanted to make him happy and started to cook heathy nourishing food for us. Rapidly I saw the huge changes the healthier lifestyle, with less sugar and more greens, did to me.

I had more energy, my skin cleared up and I even found that I no longer needed my blood pressure medicine, that I had been taking for years. My doctor had told me that I was genetically disposed which at that time made sense. After only a couple of weeks on a healthier diet I, in collaboration with my doctor, was able to come off of the medication completely.

With more energy came the desire to do sport and I became very active.

I started to love food

Each day since, I have been experimenting creating new recipes. After starting up The Performance Retreat together in 2017 it was very clear to me, that one of the areas I wanted to expand was within the area of nutrition. I completed a Diploma in Health & Nutrition and started actively working with our clients.

I started with our clients at The Performance Retreat

Since then I have worked tirelessly creating recipes custom made for each of our High Performance Clients, taking into account  blood type, dietary allergies and personal preferences. This is one of the things that makes the Clean-Living Diet so special, it can be custom made for each our preferences whether vegetarian, pescatarian, meat lover or if you have intolerances.

I have for many years been eating LCHF and at times been experimenting with the keto and paleo diet. For sure I have felt the best switching between Keto and LCHF but the twist I have added to the Living Clean diet, is to have you consider the nutrition, vitamins and minerals in the food you eat. Combined with the fact that you always choose a clean source, this diet will make you very aware about all the goodies you can fuel your body with.

Now available to you

It has been a long time coming that I wanted to create a space to introduce my Clean-Living Diet followed by a Clean-Living cookbook. A really positive outcome of the corona virus is, that I have had to think differently.

I started by creating a free Facebook Group where I have been sharing some of our “Secrets”, as we call them, from The Performance Retreat. It has been a huge success with loads of interaction from day one, and I am now ready to take my Clean-Living Diet to the next level. I hope you will follow me and allow yourself to nourish your body in the best possible way.