Speedy Roast Garlic and Lime chicken with sweet potatoes

This is sooo flipping tasty and much quicker than cooking a chicken in the normal way. If you cut the chicken down it's back bone with some sharp kitchen scissors and flatten the bird out on the roasting tray as much as possible, and slash it at its thickest parts (ie across the breast and thighs) it'll cook in a flash (wel, a bit quicker). Mine weighed just under one and a half kilos, which Delia recommends cooking for about an hour an a half and then rest for a half hour, whereas, using the slashing technique my chuck was done after an hour and I rested it for about 20 mins. Plus these incisions create pockets which your flavourings can be stuffed into (Garlic and butter here). 

Ingredients
A chicken
A large sweet potato, peeled and cut into hefty chunks
A red onion, top n tailed and halved
1 Lime, quartered
2 small cloves of garlic, bruised & sliced
A large knob of butter
Olive oil
Salt


Method
Preheat the oven to 190oC.
Prep the sweet spuds & onion and place on a large roasting tray.
Remove the butchers string from the chicken (if there is any) and cut the chicken at the thickest parts of it's breast and thighs, about an inch deep and on the opposite side, cut from top to tail following the line of the backbone. Place on a large roasting tray and using the heel of your palm, flatten the bird out as much as possible. Squeeze the Lime sections over the bird and place under the carcass. (I would've used a lemon, but I didn't have one). The steam emanating from these during cooking will give a subtle citrus accent to the meat. Stuff the cuts in the breast and thigh with a little butter and a slice or two of garlic. Drizzle the trays contents with olive oil and then season with salt.
Place in a preheated oven for 1 hour (a bigger bird may need a little longer). Once this time is up, remove the tray from the oven and allow the bird to rest for 20-30 mins (longer is fine) before serving.