Roasted Chicken With Sweet Potatoes


Roasted chicken with sweet potatoes is a classic, simple recipe that makes your home smell amazing. It’s also a great option if you’re trying to eat healthier, but don’t want to give up all the good stuff. This Baked Chicken And Sweet Potatoes recipe is gluten-free, Paleo friendly and perfect for a weeknight dinner. Roast chicken has never been easier.

This roast chicken recipe is an ideal dish for those of you following a gluten free diet too. Roast Chicken with Sweet Potatoes = Awesome! There are lots of benefits associated with sweet potatoes. Have a look at the health benefits of sweet potato listed below.

Roasted Chicken With Sweet Potatoes

This whole roasted chicken is the ideal option for a quick fall meal. This chicken, which is perched on a bed of apples, fennel, mushrooms, and root vegetables, becomes deliciously crispy on the outside and luscious on the inside. During the lengthy roasting process, apples and mushrooms absorb the flavorful chicken fat and gradually disintegrate, becoming practically melt-in-your-mouth delectable. After construction, the sheet pan will be crammed, but don’t worry—roasting will make the vegetable and apple mixture fit more snugly.

Whole Roasted Chicken with Sweet Potatoes, Fennel, and Apple

Recipe Summary

  • Active:
  • 20 mins
  • Total:
  • 2 hrs 40 mins
  • Yield:
  • Serves 4-6


  • 2 cups shiitake mushrooms, cleaned and stemmed
  • 2 medium sweet potatoes, cut into 1- to 2-inch cubes
  • 2 large apples (such as Honeycrisp), cored and chopped
  • 1 fennel bulb, coarsely chopped
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 teaspoons Kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 (5-lb.) whole chicken
  • 1 lemon, sliced
  • 5 thyme sprigs
  • 5 rosemary sprigs
  • 4 garlic cloves


  • Step 1Preheat oven to 425° .
  • Step 2On a rimmed baking sheet, toss mushrooms, sweet potatoes, fennel, and apples with 3 tablespoons oil; sprinkle with 1 teaspoon salt and ½ teaspoon pepper. The sheet pan will be crowded, but roasting will shrink their size.
  • Step 3Dry chicken thoroughly with paper towels. Rub top with remaining 3 tablespoons extra-virgin olive oil. Sprinkle inside and outside of chicken evenly with remaining 2 teaspoons salt and ½ teaspoon pepper.
  • Step 4Stuff chicken cavity with lemon slices, thyme sprigs, rosemary sprigs, and garlic cloves.
  • Step 5Place chicken, breast side up, on top of the vegetable mixture on the sheet pan.
  • Step 6Roast at 425° for 25 minutes. Reduce oven temperature to 325°; continue roasting, rotating pan occasionally, until a meat thermometer inserted in thickest part of thigh registers 165°F to 170°F, another 90-95 minutes. Let stand 15 minutes before carving.

Baked Chicken And Sweet Potatoes

516 Cals 55.5 Protein 28 Carbs 18 Fats 122

Caramelized sweet potatoes and shallots are the bed for roasted chicken thighs and legs that come together in this one-pot healthy chicken dinner.


When served with chicken and seasoned with golden turmeric, ginger, and lemon juice, baked sweet potatoes are even more delicious. Serve with a blue cheese, apple, and mixed greens salad for fall. An alternative to the Turmeric Chicken with Roasted Beets is this dish.

There’s a chill in the air, making this baked chicken dish the ideal way to stay warm at home. It’s also simple to modify for a Whole30 diet. Simple to prepare, utilizing ingredients that are easily accessible, and delicious. I frequently cook this, and the leftovers are excellent. You can find all of my other chicken recipes here. We usually cook chicken three nights a week, if not more.


Turmeric is mildly aromatic with scents of ginger. It’s often use in place of saffron to provide color and flavor.


  • I remove the skin to keep the calories lower, but I’ve also made it with the skin and it’s quite delicious both ways/
  • You can use your favorite chicken pieces, I did a combination of drumsticks and thighs, but chicken breast on the bone is also great.
  • Swap the sweet potatoes out for butternut squash or diced potatoes.
  • Best to wear gloves when working with turmeric. It stains your hands like nothing else.

Garlic Chicken with Sweet Potatoes

Not sure how to season a roasted chicken? Try this recipe, which uses whole garlic gloves, sweet onions, and fresh rosemary.

Recipe Summary

  • Prep:
  • 25 mins
  • Roast:
  • 1 hr 30 mins
  • Stand:
  • 15 mins
  • Total:
  • 2 hrs 10 mins
  • Servings:
  • 4


  • 3 heads garlic
  • 2 tablespoons olive oil
  • 1 ½ tablespoons snipped fresh rosemary
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 3-3.5 pound whole roasting chicken
  • 3 medium sweet potatoes (1-1/2 to 1 3/4 pounds), peeled and cut into 1-inch pieces
  • 1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into wedges


  • Step 1 Preheat oven to 375°F. Separate the cloves of garlic (you should have about 30 cloves) and peel. Mince four of the cloves. Set aside remaining garlic cloves.
  • Step 2 In a small bowl, combine minced garlic with 1 tablespoon of the olive oil, 1 tablespoon of the rosemary, the ground black pepper, and 1/4 teaspoon of the salt. Rub minced garlic mixture over chicken.
  • Step 3 Place six of the garlic cloves into the cavity of the chicken. Tie legs to tail. Twist wing tips under back. Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer into center of an inside thigh muscle. Do not allow thermometer tip to touch bone. Roast, uncovered, for 1-1/2 to 1-3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180°F.
  • Step 4 Meanwhile, place sweet potatoes, onion wedges, remaining garlic cloves, 1/2 tablespoon of the rosemary, and 1/4 teaspoon of the salt in a 13x9x2-inch baking pan. Drizzle vegetable mixture with remaining 1 tablespoon olive oil; toss to coat. Place in oven on a separate rack and roast, uncovered, for 50 to 60 minutes or until tender, stirring every 15 minutes.
  • Step 5 Remove chicken from oven. Cover loosely with foil and let stand 15 minutes before carving. Serve chicken with vegetables. Carve chicken, discarding skin before serving.

Nutrition Facts

  • Per Serving:
  • 393 calories; fat 12g; cholesterol 119mg; saturated fat 2g; carbohydrates 30g; mono fat 7g; poly fat 2g; insoluble fiber 4g; sugars 5g; protein 40g; vitamin a 135.6IU; vitamin c 15.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 14.6mg; vitamin b6 1.3mg; folate 28.2mcg; vitamin b12 0.7mcg; sodium 481mg; potassium 860mg; calcium 101mg; iron 2.9mg.

Roast Chicken with Sweet Potatoes

This baharat roast chicken with sweet potatoes is a simple one-pan dish that has soft roast chicken that has been spice-rubbed, roasted sweet potatoes, shallots, and preserved lemon oil.

Although the flavor of this baharat roast chicken with sweet potatoes is revolutionary, the underlying technique is nothing new. It’s simply the age-old technique of seasoning a chicken and roasting it over veggies so that the flavor-infused liquids permeate the supporting components. Simple in execution. not in taste.


Black pepper, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and paprika are key ingredients in the spice mixture known as baharat, which is popular in Turkish and Arabic cultures. The Arabic word “baharat” literally translates to “spices,” and this warm, earthy spice blend with smokey and sweet undertones is used as frequently as its name suggests. The flavor is a little like garam masala. Baharat is frequently used in dishes for rice, soups, lamb, poultry, and fish. It can be used with olive oil, like in this recipe, to make a chicken spice rub.

Baharat Roast Chicken with Sweet Potatoes

A serving platter topped with baharat roast chicken with sweet potatoes and a bowl of preserved lemon oil on the side along with a bottle of wine and a wine goblet.

This baharat roast chicken with sweet potatoes is an easy-to-prepare, one-pan meal of tender spice-rubbed roast chicken, roasted sweet potatoes, shallots, and the whole shebang is drizzled with a preserved lemon oil.

  • Prep40 mins
  • Cook1 hr 20 mins
  • Total2 hrs
  • Mains
  • Middle Eastern
  • 4 servings


  • 1 whole (3 to 4 pounds) chicken
  • 3/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons Baharat spice blend
  • Kosher salt and freshly ground black pepper
  • 2 medium (18 oz) sweet potatoes scrubbed clean, cut lengthwise into 1-inch (25-mm) wedges
  • 6 medium (10 oz total) shallots peeled and halved lengthwise
  • 1 medium (2 oz) head of garlic separated into cloves, unpeeled
  • 1 store-bought or homemade preserved lemon rind rinsed and finely chopped


  • Preheat the oven to 425°F (218°C).
  • Slide your fingers beneath the skin of the chicken to gently separate it from the meat. Pour 1/4 cup of the oil over the chicken, rubbing it all over the outside of the bird as well as under the skin. Then season the chicken over and under the skin with the baharat, 1 to 2 teaspoons salt, and 1/2 teaspoon pepper. You want to cover every part of the chicken with spice.
  • In a roasting pan, toss the sweet potatoes, shallots, and garlic with another 1/4 cup of the oil. Season with salt and pepper and toss again. Arrange the shallots and garlic in the center of the roasting pan. Place the chicken, breast side up, on the vegetables.☞TESTER TIP: You want the garlic and shallots to be beneath the chicken so they have some protection against the heat of the oven. Otherwise, they may scorch.
  • Roast until the chicken is crisp and golden, the juices run clear when pierced, and a meat thermometer inserted in a thigh reads 165°F (74°C), 60 to 80 minutes.
  • Carefully remove the chicken from the pan and tent it with foil. Let it rest for at least 5 minutes.
  • Check the vegetables. If they aren’t tender, return the pan with the vegetables to the oven and roast until they’re done, probably no more than 5 to 10 minutes more.
  • In a small bowl, mix together the chopped preserved lemon rind and the remaining 1/4 cup olive oil.☞TESTER TIP: If you prefer a creamier rather than a chunkier consistency, you could instead process the preserved lemon rind and oil in a blender.
  • Peel the garlic and toss the cloves back in the pan. This is tedious but worth it.
  • Carve the chicken and arrange the pieces on a platter. Serve the chicken surrounded with the roasted vegetables and drizzled with the preserved lemon oil.


1. Good Source of Vitamins C and A

Nearly half of your daily vitamin C requirements are met by one cup of cooked sweet potatoes. 400% (!) of your recommended daily dose of vitamin A is provided by the same quantity.

Both minerals are essential for boosting immune system health, which is crucial throughout the cold and flu season. While taking vitamin C frequently doesn’t actually prevent colds, it can lessen the duration and severity of a cold if you do catch one, according to the findings of a meta-analysis published in the Cochrane Database of Systematic Reviews.

The maintenance of healthy skin, vision, and organ function also depend on vitamin A.

2. Good Way To Get Lots of Other Nutrients Too

A serving of sweet potatoes provides one-third of your daily recommended intake of manganese, a mineral that supports healthy skin, bones, and collagen production. Additionally, between 15% and 30% of a number of energy-supporting B vitamins and minerals, such as potassium, are included.

3. Antioxidant Powerhouses

Additionally serving as antioxidants, vitamins A and C shield cells from aging and disease. Purple sweet potatoes will provide you with even more antioxidants. Their beautiful color is created by a pigment that has strong antioxidant qualities.

4. Anti-Inflammatory Properties

We’ve known for a long time that uncontrolled, low-grade inflammation increases the risk of almost every chronic illness, such as type 2 diabetes, obesity, heart disease, and cancer.

It has been demonstrated that the natural anti-inflammatory components in sweet potatoes can reduce inflammation at the cellular level. These root vegetables, particularly the purple kind, can provide you with the anti-inflammatory and anticancer characteristics you’re looking for, according to a study published in BioMed Research International.

5. No Blood Sugar Spikes

Despite the fact that some people may find sweet potatoes to be overly starchy, their high fiber content makes them a slow-burning starch that won’t cause blood sugar and insulin levels to increase. About 6 grams of fiber, or more than a quarter of the daily recommended requirement, are included in one cup of roasted sweet potatoes.

6. Regulation of Blood Pressure

950 mg of potassium are included in one cup of roasted sweet potatoes in their skin. That is substantially more than a medium banana’s weight. In a nutshell, the pressure is on to reduce sodium (or in a more accurate phrase, to reduce the blood pressure).

Potassium also helps regulate heart rhythm and muscle contractions. According to a study published in Circulation in January 2018, the average intake of potassium (1977 mg/day) for almost all adults in the U.S. was less than half the daily recommended potassium target of 4,700 mg.

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