Hibiscus Roasted Chicken with Sweet Potatoes Recipe



  • Zest and juice of 2 oranges
  • 1 Tbsp minced garlic (2 cloves)
  • 1 1/2 Tbsp hibiscus vinegar
  • 1 tsp five spice
  • 1 1/2 Tbsp Stir Fry Tea Oil
  • 1 whole chicken, cut up into 8 pieces
  • 1 1/2 pounds of sweet potatoes, cut into 2 inch chunks
  • 1 leek, white and light green portions, rinsed well and finely chopped


  • Zest and juice of 1/2 orange
  • 1/2 tsp  five spice
  • 3 tsp hibiscus simple syrup
  • Salt and pepper to taste

How to Make

  1. Combine all marinade ingredients together in small bowl.
  2. Place chicken pieces in large resealable plastic bag and pour marinade in bag.
  3. Refrigerate for at least 30 minutes or up to 4 hours.
  4. Pre-heat oven to 425 degrees.
  5. Place chicken pieces in a heavy roasting pan or dutch oven. Arrange the sweet potato and leeks around the chicken.
  6. Pour marinade over chicken and sweet potatoes.
  7. Combine all glaze ingredients in sauce pan. Heat on low for 8-10 minutes or until glaze is thick enough to coat the back of a spoon.
  8. Roast chicken uncovered for 55 minutes.
  9. Take out pan and glaze the chicken and the potatoes. Return entire pan into the oven for another 5-10 minutes or until nicely golden.
  10. Place chicken pieces on a plate and arrange sweet potato around plate. Garnish with tea spice and serve immediately.

Serves 4