Ingredients
For the chicken
1 chicken thigh
1 tbsp olive oil
salt and freshly ground black pepper
For the sweet potato rösti
½ shallot, chopped
½ sweet potato, peeled and grated
1 tbsp vegetable oil
25g/1oz unsalted butter
For the spinach
1 tbsp olive oil
25g/1oz unsalted butter
150g/5½oz spinach
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the chicken, rub the chicken thigh with olive oil and season well with salt and freshly ground black pepper.
3. Heat an ovenproof frying pan over a high heat. Add the chicken thigh and fry to seal and brown on both sides. Transfer to the oven to roast for 15-18 minutes, until the chicken is completely cooked through.
4. To make the rösti, place the shallot and grated sweet potato into a large bowl, mix together and season well with salt and freshly ground black pepper.
5. Melt the butter with the oil in a small ovenproof frying pan over a medium heat. Add the sweet potato mixture, pressing down to flatten it evenly into the pan. Fry for 3-4 minutes, until the underside is golden-brown, then transfer to the oven and cook for 8-10 minutes, or until the sweet potato is cooked through.
6. To make the spinach, melt the butter with the oil in a saucepan and add the spinach. Sauté the spinach until wilted and cooked, then season, to taste, with salt and freshly ground black pepper and drain in a colander.
7. To serve, place the spinach in the centre of a warm plate. Turn out the rösti onto the spinach and place the roasted chicken thigh on top.
