Whole Chicken with Sweet Potatoes and Vanilla

2hr 15m
Preparation/cooking time: ca. 45m + Bake: ca. 90m

For 4 servings

Nutritional Information

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


  • 50 g shelled ground almonds
  • 1 whole chicken (ca. 1 1/2 kg)
  • 3 spring onions, incl. green parts, cut into rings
  • 0.5 tsp. salt
  • 2 tbsp. sambal oelek
  • 2 tbsp. olive paste (black)
  • 600 g sweet potatoes, cut into pieces
  • 300 g mange-tout
  • 1 tbsp. sunflower oil
  • 1 tbsp. raw sugar
  • 0.5 tsp. Bourbon vanilla powder

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  • Rinse the chicken (inside and out) in cold water, pat dry. Combine the almonds, spring onions and half the sugar snap peas with sambal. Season with salt. Stuff the chicken with the mixture. Distribute the olive tapenade beneath the skin and place in a frying pan.
  • Mix the potatoes and remaining sugar snap peas with oil, sugar, vanilla and salt and distribute alongside the chicken.
  • Roast for approx. 1 1/2 hrs. in the lower half of an oven preheated to 180°C.
  • The chicken is cooked when the juices run clear when pricked in the thigh.

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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