Duke’s Smokey Chicken with Sweet Potato Wedges

A sweet and smokey twist on barbecued chicken, served with thyme-infused sweet potato wedges and a dipping pot of Harvester Duke’s Smokey Ketchup.

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Serves 2

• 2 Chicken pieces
• 2 tbsp Harvester Duke’s Smokey Ketchup
• 4 sweet potatoes cut into wedges

• 1 tbsp olive oil
• 2 tsp chopped thyme
• A pinch of salt & pepper

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• Coat the chicken pieces in Duke’s Smokey Ketchup and if possible leave in the fridge to marinade for a few hours.

• Either barbecue or oven bake for approximately 20 minutes, until thoroughly cooked through.

• In a large bowl combine the potato wedges, olive oil, seasoning and thyme.

• Place on a baking sheet and cook at 180c for 20 mins.

• Serve the chicken and sweet potato wedges with a dipping pot of Duke’s Smokey Ketchup.

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If you don’t fancy cooking at home and washing up,
you can always join us at Harvester and enjoy our sauces on your favourite dishes.