Whole chicken with sweet potatoes and vanilla

Total time: 2hr 15m
Preparation Time: 45m

For 4 portion

Nutritional Information

Contains 658 Kcal, 46g Protein, 39g Carbohydrates, 33g Fat


  • Chicken
  • 50 g shelled ground almonds
  • 1 festive chicken (approx. 1 1/2 kg)
  • 3 spring onion incl. green part, cut into rings
  • 2 tbsp sambal oelek
  • 0.25 salt
  • 2 tbsp olive paste (black)
  • Vegetables
  • 600 g sweet potato, cut into chunks
  • 300 g sugar snap peas
  • 1 tbsp sunflower oil
  • 1 tbsp cane sugar
  • 0.5 tsp bourbon vanilla powder
  • 0.5 tsp salt

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  • Chicken

    Rinse the chicken (inside and out) in cold water, pat dry. Mix the almonds, spring onions and half of the mange-tout with the sambal, season with salt. Stuff the chicken with the mixture. Distribute the olive tapenade beneath the skin and place in a roasting dish.
  • Vegetables

    Mix the potatoes and remaining mange-tout with oil, sugar, vanilla and salt and distribute alongside the chicken.
  • Roast

    for approx. 1 1/2 hrs. in the centre of an oven preheated to 180°C.
  • To test whether the chicken is cooked,

    the juices should run clear when pricked in the thigh.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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