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Level
very easy
Prep Time
20 mins
Total Time
1 h
Serves
4

Ingredients

1
whole chicken (3 to 3 1/2 lb/1.5 to 1.75 kg), cut into 8 pieces
1 1/4 tsp
salt, divided
6 ml
1/3 cup
all-purpose flour
75 mL
2
eggs, beaten
2 cups
finely crushed corn flakes
500 mL
1
sweet potato, shredded (approx. 2 1/4 cups/560 mL)
1
carrot, shredded (approx. 3/4 cup/175 mL)
1/4 pepper
pepper
1 mL
pinch cayenne pepper
2
eggs, beaten
1/4 cup
all-purpose flour
60 mL
1 tbsp
finely chopped fresh chives
15 mL
1 tbsp
vegetable oil
15 mL

Directions

Step 1
Preheat oven to 425°F (220°C). Season chicken pieces with 1 tsp (5 mL) salt. Dredge chicken in flour, shaking off excess. Dip in egg then coat in crushed corn flakes. Transfer to oiled foil-lined rimmed baking sheet.
Step 2
Bake 20 min., then reduce heat to 375°F (190°C) and bake another 25 to 30 min., until the coating is browned and an instant-read thermometer inserted into thickest piece of chicken registers 165°F (74°C).
Step 3
Meanwhile, in bowl, toss together sweet potatoes, carrots, remaining salt, pepper and cayenne. Stir in eggs, flour and chives until just combined. Divide mixture into 4. Heat oil in large ovenproof non-stick skillet over medium-high heat. Place 4 mounds of rosti mixture into skillet and press gently to form rounds. Cook 2 to 3 min. per side, or until golden brown. Transfer skillet to 375°F (190°C) oven and bake another 10 min. to cook through. Serve chicken with rosti.

Tip

Shred vegetables in food processor or coarsely grate with box grater. Serve rosti with a dollop of Greek yogurt or tzatziki sauce.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 recipe):
Calories:
710
Fat:
37 g
Saturated Fat:
10 g
Carbs:
34 g
Fibre:
2 g
Sugar:
5 g
Cholesterol:
345 mg
Protein:
59 g
Sodium:
1060 mg