Oven-Fried Chicken with Sweet Potato & Carrot Rosti

Prep time: 20min

Total time: 60min

Serves: 4

Ingredients
Nutritional Information

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

eggs, beaten

2 cups

finely crushed corn flakes

500 mL

sweet potato, shredded (approx. 2 1/4 cups/560 mL)

carrot, shredded (approx. 3/4 cup/175 mL)

1/4 pepper

pepper

1 mL

pinch cayenne pepper

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

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.
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).
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.