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Roast Chicken with 0live-Pecorino Butter and Sweet Potato Mash

Roast Chicken with 0live-Pecorino Butter and Sweet Potato Mash

Serves 4

4 chicken breasts, on the bone, skin on
5 tablespoons butter, softened at room temperature
2 teaspoons finely chopped parsley
1 tablespoon finely chopped kalamata olives
2 tablespoons finely grated pecorino
400g sweet potato, peeled, chopped
3 tablespoons butter
1 bunch broccolini, ends trimmed, cut in half
2 zucchini, cut into bite-sized slices

1. Preheat the oven to 180°C (fan-forced). Wash the chicken breasts and pat dry with paper towel.
2. Combine 2 tablespoons of the butter and the parsley, olives and pecorino in a bowl. Gently lift the chicken skin from the flesh with your fingers and rub the butter mixture between the skin and flesh. Sprinkle salt and ground black pepper over the chicken and place on a baking tray. Cook in the preheated oven for 45 minutes or until the skin is golden.
3. For the sweet potato mash, cook the sweet potato in boiling water for 15 minutes or until really soft. Drain well and return to the warm saucepan. Add 2 tablespoons of the butter, season with salt and ground black pepper, and mash. Then use a wooden spoon to beat for a few minutes until smooth.
4. To cook the greens, place the broccolini and zucchini in boiling water for 2-3 minutes. Drain well and return to the pan with the remaining butter. Season with salt and pepper, then serve with the chicken breasts and sweet potato mash.

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