Roasted Chicken with Coconut, Lime and Cilantro Crust over Spiced Sweet Potato

Name: Roasted Chicken with Coconut, Lime and Cilantro Crust over Spiced Sweet Potato
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 8 pieces (about 2.6 lb) bone-in skin-on chicken thighs; 1.5 lb sweet potato; 1 3/4 oz unsweetened shredded coconut; 3/4 cup loosely packed fresh cilantro; 2 whole lime; 3 cloves garlic; 3 tbsp olive oil; 1/3 cup plain Greek yogurt; 1 1/2 tsp ground cumin; 1 1/2 tsp sweet paprika; 1 tbsp honey; 1 1/2 tsp salt; 3/4 tsp black pepper; 1 cup sliced red onion; 1/4 cup chicken broth

An original baked chicken recipe with an aromatic crust of shredded coconut, lime zest, and fresh cilantro, served over roasted sweet potato with cumin and paprika. The result is juicy, fragrant, and balanced between bright citrus freshness and toasted notes.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

8 8 pieces (approx. 1200 g) bone-in skin-on chicken thighs (secados with papel of cocina)
700 g sweet potato (pelado and cut diced of 2 cm)
50 g unsweetened shredded coconut (for the crust)
20 g fresh cilantro (chopped fino)
2 2 pieces lime (zest of 2 and juice of 1)
3 3 cloves garlic (chopped or grated)
45 ml olive oil (divided)
80 g plain Greek yogurt (for adherir the crust)
4 g ground cumin (divided)
4 g sweet paprika (divided)
15 ml honey (for equilibrar the lima)
8 g salt (or to taste)
2 g black pepper (freshly ground)
120 g red onion (en plumas finas)
60 ml chicken broth (for mantener jugosidad en the bandeja)

Nutrition facts

per serving

520 kcal

Calories

34 g

Protein

27 g

Carbs

31 g

Fat

5 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a large sheet pan or baking dish with parchment paper or lightly grease it with a little of the olive oil.
2
In a large bowl, toss the sweet potato with the red onion, 2 tablespoons of the olive oil, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the vegetables on the pan in a single layer.
3
Roast the sweet potato and onion for 15 minutes at 220 °C / 425 °F so they begin to brown while you prepare the chicken.
4
In another bowl, mix the Greek yogurt, garlic, zest of the 2 limes, juice of 1 lime, honey, cilantro, shredded coconut, the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon ground cumin, the remaining 1/2 teaspoon sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5
Coat the chicken thighs with the yogurt, coconut, lime, and cilantro mixture, covering the top and sides well to form a light crust.
6
Remove the tray from the oven, stir the sweet potato and onion, pour the chicken broth into one corner of the tray, and place the chicken thighs over the vegetables with the skin side facing up.
7
Bake again for 20 minutes at 220 °C / 425 °F, or until the chicken is cooked through and the crust looks golden. If you want more color, broil for 2 to 3 minutes at the end, watching closely, at the same temperature setting or using your oven's broil function.
8
Let the chicken rest for 5 minutes out of the oven. Serve each portion with roasted sweet potato and onion, spooning over the pan juices.

Chef tips

For a more defined crust, press the shredded coconut onto the chicken just before baking. Do not skip the final rest; it helps the juices redistribute and allows the sweet potato to absorb more of the broth and citrus flavor.

Substitutions

You can substitute the sweet potato with cubed pumpkin or butternut squash. If you do not have Greek yogurt, use thick plain yogurt. The cilantro can be replaced with fresh parsley, though the flavor will be less citrusy.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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