Serves 4


8 x bone-in, skin on chicken pieces
1 large red onion, chopped chunky
1 sprig thyme
2 medium sweet potatoes cut into chunks or wedges, skin on
5 cloves garlic, skin on and crushed
4-5 tbsp coconut oil
2 tbsp smoked paprika
1 bag kale
4 tbsp Udo's Oil
1 can chickpeas, rinsed and drained
2 tsp cumin seeds
30g butter
5 tbs water
2 tsp salt
Large pinch black pepper



  1. Mix together the onion, potato, oil, paprika, cumin, chickpeas and garlic, salt, pepper and chicken pieces.
  2. Place everything, apart from the chicken, on a large baking tray. Place the chicken skin side up on top of the mixture.
  3. Roast for 40 minutes before adding the kale, butter and water to the mixture. Roast for a further 10 minutes.

To serve, drain the juices from the tray into a separate bowl and add Udo's Oil. Portion out the mixture and chicken before pouring the sauce on top. Enjoy!