Pre heat oven to 250C.
Begin by prepping the chicken – Insert the onion and ½ sprig of lemon thyme into the cavity of the chicken.
Make a small incision above the cavity, under the skin (beneath the skin and breast). Insert 1 tbsp butter under the skin.
Place the chicken in a large baking dish.
Pop the chicken on the high shelf in the oven and reduce the temp to 190C. Cook for 60 minutes.
Meanwhile combine the sweet potato, flour, lightly whisked eggs, onion and seasoning in a mixing bowl.
Heat the butter/coconut oil on a medium heat, grab 1/4 of sweet potato batter and place into the pan. Flatten down with the back of a spatula. Cook for 4 minutes on one side before flipping and cooking for a further 2 on the other. Repeat for remaining 1/4 batches.
Remove from the heat.
After 60 minutes remove the chicken and allow to rest (10mins).
Remove the meat from the chicken and serve with the fritters.