Spanish Chicken with Romesco Sweet Potato Bravas

Steps

1. Preheat oven to 220°C. Prep & cook kumara. Toss kumara and carrot on a lined oven tray with first measure of Spanish spices and a drizzle of oil. Season and roast in oven for about 25 minutes, until golden and tender.
2. Prep & cook chicken. Pat chicken dry and coat in second measure of Spanish spices. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until golden. Remove kumara from oven and add chicken to tray.
3. Return kumara and chicken to oven and cook chicken for 12-15 minutes, or until cooked through. Once chicken is cooked, remove and return kumara to oven for final cook time. Rest chicken, covered, then slice thinly.
4. Meanwhile, prep & cook beans. Return pan to medium-high heat with a drizzle of oil. Add beans and a pinch of salt and cook for about 2 minutes. Add olives and cook for about 1 minute further, until beans are tender. Season to taste.
5. To finish. When kumara has finished cooking, toss capsicum on tray to warm through. Prep micro rocket.
6. Serve kumara, chicken and beans topped with romesco, herb aioli and micro rocket.