Roast Chicken With Sweet Potatoes — This is one of my favorite meals to make when I want comfort food. It just has a hug feeling all over it, plus it’s so yummy!
Roast chicken is an essential skill for any home cook to master. I think you will love this recipe because the chicken turns out succulent and tender, sweet potatoes full of flavour and the oven roasted vegetables are simply amazing!
Roast Chicken & Sweet Potatoes
This healthful sheet-pan dish, which mixes chicken thighs and sweet potatoes, cooks up quickly in a very hot oven. Serve with a blue cheese, apple, and mixed greens salad for fall.
Recipe Summary
Total:
45 mins
Servings:
4
Ingredients
Ingredient Checklist
- 2 tablespoons whole-grain or Dijon mustard
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1 1/2-2 pounds bone-in chicken thighs, skin removed
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
Directions
Instructions Checklist
- Step 1Position rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.
- Step 2Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
- Step 3Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
- Step 4Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165 degrees F, 30 to 35 minutes.
Tips
Reduce Dishes: A baking sheet with a rim works well for roasting as well as catching spills and unintentional drips. Before each usage, line your baking sheets with a layer of foil for simple cleanup and to maintain them in peak condition.
Nutrition Facts
Per Serving:
408 calories; protein 26.9g; carbohydrates 33.5g; dietary fiber 5.2g; sugars 11.7g; fat 17.4g; saturated fat 3.7g; cholesterol 86.1mg; vitamin a iu 22430.7IU; vitamin c 26.4mg; folate 32mcg; calcium 74.7mg; iron 2.8mg; magnesium 56.5mg; potassium 636.4mg; sodium 554.3mg; thiamin 0.2mg.
Exchanges:
1 1/2 starch, 1 1/2 vegetable, 4 1/2 lean meat, 1 1/2 fat
French Sunday Roast Chicken with Sweet Potatoes
Sunday oven-roasted chicken is a tradition in France. Here with a nice twist: on a bed of sweet potatoes instead of potatoes. It gets a bit caramelized. Delicious…
This dish is for you if you enjoy roast chicken or sweet potatoes. The sweetness of the roasted sweet potatoes coupled with the cooking fluids from the chicken gives the entire dish a delicious caramelized flavor. And these hues… My favorite. You do not? L’essayer, c’est l’adopter translates to “try, is to adopt” in French.
Did you know that sweet potatoes are actually tubers belonging to the bindweed family, not the potato family? Sweet potatoes are low in calories and rich in antioxidants, vitamin A, and minerals.
You can choose to prepare like I did by using solely sweet potatoes and onions, or you can choose to use a mixture of half potatoes and half sweet potatoes.
French home food is famous for its roast chicken, which is frequently served for Sunday lunch when the entire family gathers. The French either prepare them at home or buy them from the butcher or rôtisserie, where they are still warm and the gravy is usually superb. Just seasoned and given a little oil before putting in the oven. In my husband’s family, my mother-in-law enjoys it with potatoes all around, onion and whole garlic cloves, skin on.
Another roast chicken dish with herb butter under the skin can be found on the blog.
Roast Chicken with Sweet Potatoes
In France, roast chicken on Sundays is a custom. With a lovely variation in this instance: on a bed of sweet potatoes as opposed to potatoes. A little caramelization occurs.
Prevent sleep
PREP TIME10 mins
COOK TIME1 hr 30 mins
COURSEMain dish
CUISINEFrench
SERVINGS6
INGREDIENTS 1x2x3x
- ▢1 chicken 1.5 kg
- ▢2 large sweet potatoes
- ▢3 onions
- ▢2 tablespoons olive oil
- ▢salt and pepper to taste
INSTRUCTIONS
READ FIRST THE MAIN STEPS OF THE RECIPE
- ▢In an ovenproof dish arrange large slices of sweet potato and onion all around the chicken previously seasonned, drizzle with olive oil, season and roast in the oven.
RECIPE
- ▢Season chicken with salt and pepper, add the spices of your choice if wanted. Don’t forget the inside of the chicken.
- ▢Peel onions and sweet potatoes. Cut them into cubes or like large strips. The pieces should be thick because the cooking process is quite long.
- ▢Place the chicken in the center of the dish (ideally breasts against the dish) and arrange the vegetables all around it.
- ▢Sprinkle olive oil over and 2 glasses of water, season with salt and pepper. Combine to moisten vegetables on all sides.
- ▢Cook in the oven for 1 hour 30 minutes at 180 °C, regularly basting chicken and vegetables. 30 minutes before the end flip the chicken over so that the top breasts skin grills a little bit.
NOTES
The cooking time is 30 min per 500 grams, to be adjusted according to the weight of your poultry.
ROAST CHICKEN WITH SWEET POTATOES, ONIONS AND GARLIC RECIPE
The ideal roast chicken may be the most delicious food there is, in my opinion. In addition to being comfort food at its absolute best, the proper way to prepare this dish is shrouded in a little bit of mystery. It can be challenging to turn a piece of poultry into something moist, succulent, and flavorful for many people. The fowl is either overcooked or undercooked. The latter creates a safety issue and necessitates takeout, while the former results in something that is more like shoe leather than luscous.
Really, all you need are the right instruments and a little bit of know-how to roast the ideal bird. I don’t advise a rookie cook to use the leg joint to determine when the chicken is done. It takes years of practice to become an expert at this skill, and even though I have been using that method to determine when a chicken is done for more than ten years, I still prefer to use a probe thermometer because it eliminates any element of guesswork.
A properly cooked chicken should be cooked to 165 degrees Fahrenheit, or 74 degrees Centigrade. At about 155 degrees, I take my chickens out of the oven, and I cover them loosely with two layers of aluminum foil. The temperature will reach the necessary levels, if not a little bit higher, thanks to the heat already present in the chicken. This guarantees that the bird will be perfectly cooked and yet be moist and flavorful. Serve as soon as it starts to become cold.
How about basting? Unless there is another dish in the oven with the chicken, I never open the oven door. A moister bird will not result from basting. In actuality, if you keep opening the oven door, the temperature will drop and the chicken will take longer to cook and be drier, even though all of your prior cooking experiences have told you to bast. Drape some salt pork or bacon over the breast and wings if you must have the satisfaction of knowing that the chicken has had some liquid moving over the skin. This will not only accomplish the basting for you, but the bacon is also a lovely addition to the chicken once it is cooked.
I think roasted sweet potatoes make a fantastic side dish for roasted chicken. These baked in the same baking dish as the chicken, all of the food hanging on a wire cooling rack above the pan. for the from the for the story of the for the the from the was to be the for the for the for the for the for the for the for the for the for the- for the for the However, given that they are hanging over the pan drippings, they will absorb some of the taste. Without the fat, all the flavor!
Roast Chicken with Sweet Potatoes, Onions and Garlic Recipe
prep time: 10 MINUTES
cook time: 1 HOUR 30 MINUTES
total time: 1 HOUR 40 MINUTESPRINT
Ingredients
- 1 3 to 4 pound frying chicken. (It’s easier to roast a fryer, and they have less fat on them overall.)
- 1 apple, cut in four pieces
- The juice of one lemon
- 2 medium sweet potatoes, cut in 1-inch pieces
- 1 large red onion, cut in 1-inch pieces
- 6 cloves garlic, peeled
- extra virgin olive oil
- Salt and Pepper to taste
Instructions
- Remove chicken from package. discard neck and giblets. Rinse thoroughly under cold running water, both inside and out. Pat chicken dry with paper towels.
- Liberally season both the inside and outside of the chicken with salt and pepper. Place the apple slices inside the body cavity of the chicken and pour the lemon juice inside as well. Place chicken in the center of a baking sheet that has a cooling rack placed right-side up in the pan.
- Toss the potatoes, onions and garlic in a bowl with a few tablespoons of olive oil, some salt, pepper and a bit of nutmeg if desired. Arrange around chicken on baking sheet. Pour any remaining olive oil over the chicken.
- Insert a probe thermometer into the thickest part of the chicken thigh, making sure the probe is not touching any bones. (I generally slide the probe all the way through the bottom of the breast and into the thigh, just to be sure I’ve got the tip in the right spot.)
- Place chicken and vegetables in a 350° F oven and cook until the internal temperature of the chicken has reached 155 degrees. (You may have to peek inn on the veggies. If they look like they’re over-roasting, turn once.) Remove chicken from oven and cover loosely with two layers of aluminum foil. Allow to rest until the internal temperature reaches 165°F (Approximately 15 minutes)
- Remove thermometer probe, arrange chicken and veggies on a serving platter and enjoy!
Nutrition Information:
YIELD:
8
SERVING SIZE:
1
Amount Per Serving: CALORIES: 563TOTAL FAT: 31gSATURATED FAT: 9gTRANS FAT: 0gUNSATURATED FAT: 20gCHOLESTEROL: 213mgSODIUM: 209mgCARBOHYDRATES: 12gFIBER: 2gSUGAR: 5gPROTEIN: 55g
© Jerry
CUISINE: American / CATEGORY: Chicken Recipes
What I would have done differently had I thought of it at the time:
Although this recipe is quite simple, it serves as the ideal foundation for a wide variety of various flavors and pairings. Consider stuffing the chicken with thyme, lemon, rosemary, and garlic. That combo not your thing? Use garlic and onions. You dislike garlic. Ten minutes before removing the bird from the oven to rest, stuff it with apples and citrus fruits. Then, brush apple jelly over the skin. Be original!