Oven-Fried Chicken with Sweet Potato & Carrot Rosti

Prep time: 20min
Total time: 60min
Serves: 4
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
Per serving (1/4 recipe):
calories
710
fat
37 g
saturated fat
10 g
carbs
34 g
sugar
5 g
protein
59 g
cholestrol
345 mg
fibre
2 g
sodium
1060 mg

Directions

  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.

  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 160°F (71°C).

  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.