Baked Chicken and Sweet Potatoes with Garlic Rice Bowl
5 from 1 vote

Baked Chicken and Sweet Potatoes with Garlic Rice Bowl

Course: Mains
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 4 people
Author: Anna Bloomfield
This baked chicken and sweet potatoes with garlic rice bowl is chock full of flavour. A perfect mid-week meal which I could eat for a week!
Print Recipe


For the sweet potatoes

  • 3 sweet potatoes (peeled and cut into 2cm (¾ inch) dice)
  • 1 tablespoon olive oil
  • ½ teaspoon salt

For the chicken

  • 4 - 8 chicken thighs (skinned and boned)
  • 1 tablespoon oil
  • 1 teaspoon hot smoked paprika (see notes)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

For the rice

  • 140 g brown basmati rice
  • 140 g white basmati rice
  • 110 g peas

For the garlic oil

  • 1 clove garlic crushed
  • 2 tablespoons olive oil
  • ½ teaspoon each of salt and pepper

To serve

  • Fresh coriander


For the sweet potatoes

  • Place on a baking tray, drizzle with the oil, sprinkle over the salt and bake at 210⁰C, stirring often, until charred round the edges and caramelising – 50 to 60 minutes.

For the chicken

  • Put the chicken in an oven proof dish and drizzle over the oil. Mix the spices and salt together and rub this into the chicken. Cover tightly with foil and bake in the same oven for 30 to 40 minutes until cooked through.The juices should run clear, not pink, once cooked and the chicken should register 165⁰F on an instant read thermometer. Pour the juice that has collected in the baking dish into a jug and reserve.

For the rice

  • Add the brown rice to a pan full of boiling water and cook for 12 minutes. At the end of this time add the white rice, bring back to the boil, stir and cook for 9 minutes. Now add the peas and cook for a further three minutes. Drain.

For the garlic oil

  • Place all the ingredients in a small saucepan and heat until the smell of the raw garlic has gone - the oil should sizzle very gently for 30 to 45 seconds. Be careful not to let the garlic brown and burn as it goes bitter.

To assemble

  • Stir the garlic oil and chicken juices through the rice and peas and ladle into bowls. Spoon over the sweet potato and chicken and sprinkle over the fresh coriander.
  • Enjoy!


  • It’s really important not to use more than a tablespoon of oil on your sweet potatoes, or to overcrowd them in the pan, as either of these will stop them crisping up and caramelising.
  • If you’re cooking for someone who doesn’t like any heat then feel free to switch the hot smoked paprika for regular (sweet) smoked paprika.
  • Feel free to use 280g white basmati rice instead of half white and half brown. Just cook all the rice together for 12 minutes.


Calories: 324kcal (16%) | Carbohydrates: 43g (14%) | Protein: 5g (10%) | Fat: 14g (22%) | Saturated Fat: 1g (5%) | Cholesterol: 0mg | Sodium: 638mg (27%) | Potassium: 431mg (12%) | Fiber: 4g (16%) | Sugar: 5g (6%) | Vitamin A: 14290IU (286%) | Vitamin C: 13.6mg (16%) | Calcium: 43mg (4%) | Iron: 1.4mg (8%)

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