Name: Lovo Style Chicken and Root Vegetable Parcels
Total time: 1 h 45 min
Cuisine: Australian
Ingredients: 8 chicken thighs, bone in, skin on; 600g sweet potatoes, peeled and cut into big chunks; 500g potatoes, peeled and cut into big chunks; 200g fresh spinach; 400ml coconut milk; 1 onion, sliced; 4 garlic cloves, crushed; 20g fresh ginger, grated; 2 limes, juiced; 1 tsp salt; 1 tsp black pepper; 2 tbsp olive oil

Lovo Style Chicken and Root Vegetable Parcels

Chicken thighs and sweet potato steamed in sealed foil with coconut and spinach, a home oven take on the Fijian feast.

Time1 hr 45

LevelMedium

Costabout £2.13 a head

Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

820kcal
64.4gcarbs
14.4gof which sugars
33.7gfat
21.1gsaturates
65.2gprotein
9.2gfibre
2.0gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Method

1
Heat the oven to 180°C (160°C fan). Tear off four big squares of foil, each about 45 cm, and brush each with a little oil. Lay a second sheet over each so the parcels cannot leak.
2
Mix the coconut milk, garlic, ginger, lime juice, salt and pepper in a jug.
3
Pile a handful of spinach in the middle of each foil square. Add 2 chicken thighs, a quarter of the sweet potato and potato, and some sliced onion.
4
Pour a quarter of the coconut mixture over each pile. Fold the foil up and crimp the edges tightly to seal into a parcel.
5
Set the parcels on a large baking tray and bake for 1 hour 15 minutes, until the chicken is very tender and the potatoes are soft.
75 min
6
Rest the parcels for 5 minutes. Open carefully, as the steam is hot, and serve in the parcels with the coconut juices spooned over.