Roasted Chicken with Caramelized Sweet Potatoes and Herbs
This dish features a whole chicken roasted alongside sweet potatoes, resulting in crispy-skinned poultry and tender, caramelized vegetables. The dish emphasizes oven roasting to develop rich flavors, with the crispy skin contrasting the soft, sweet interior of the potatoes, finished with fragrant herbs for an aromatic touch.
Equipment
- Roasting Pan
- Basting Brush
Ingredients
- 1 whole chicken (about 4 lbs) patted dry with paper towels
- 3 sweet potatoes peeled and cut into wedges
- 2 tablespoons olive oil divided
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic minced
- to taste salt and pepper adjust to preference
Instructions
- Preheat your oven to 425°F (220°C) and line a roasting pan with foil or parchment for easy cleanup.
- Rub the chicken all over with 1 tablespoon of olive oil, then season generously with salt, pepper, dried thyme, rosemary, and half of the minced garlic. Make sure to pat the chicken dry beforehand to ensure crispy skin.
- Arrange the sweet potato wedges around the chicken in the roasting pan. Toss them with the remaining tablespoon of olive oil, the rest of the garlic, and a dash of salt and pepper until evenly coated.
- Place the pan in the oven and roast for about 50 minutes. During the first 20 minutes, listen for the sound of skin crisping up and aroma filling the kitchen.
- After 25 minutes, check the chicken’s skin; if it’s turning golden, consider basting the skin with pan juices to enhance crispiness. Continue roasting until the internal temperature reads 165°F (75°C) and the sweet potatoes are tender and caramelized at the edges.
- Once cooked, remove the pan from the oven and let the chicken rest for about 10 minutes. This helps the juices redistribute, ensuring moist, flavorful meat.
- Carve the chicken and serve it alongside the tender, caramelized sweet potato wedges. Drizzle with any remaining pan juices and freshly chopped herbs if desired for added aroma and flavor.
Notes
For extra flavor, sprinkle fresh herbs like parsley or thyme over the dish before serving. Make sure to check the chicken’s internal temperature for doneness, and adjust roasting time if needed based on size.