This is one of my favorite, go to recipes. It’s simple, easy but special enough for company. Two three ingredient recipes, all baked in the oven at the same time for a simple hands off dinner.
Serve it up family style and there’s something for everyone, kids like the drumsticks there’s two, want dark meat you got thighs and the breast stays moist and delicious, plus usually we have enough for a leftover casserole or quesadillas the next night. And if you think you don’t like sweet potatoes like I did, try them this way and I guarantee you even the pickest eater will like them.
They get all carmelly and crisp, the onions get nice and sweet, I could make a meal out just the potatoes, and for the most part this meal is very healthy for you, plus once you cut up the potatoes and dry and truss up your chicken, your work for the most part is done. So you have an hour to an hour in half to do whatever needs doing.
Roasted Chicken with Roasted Sweet Potatoes
1 4 to 6 lbs. whole chicken
2 to 3 sweet potatoes
1 clove of garlic
Rinse your chicken and throughly dry it, you want the skin to be as dry as possible so it can get nice and crispy, then place it in a cast iron skillet, roasting pan or baking sheet with a rack, salt and pepper your chicken. Season with more salt than you think you’ll need. Preheat your oven to 450 degrees and roast your chicken for 30 minutes. While it’s roasting wash and chop your potatoes and dice your onion and garlic up. On a large baking toss your garlic, potatoes and onion with a little oil and salt and pepper. When the chicken has been in the oven for 30 minutes, reduce the temperature to 425 degrees and put your potatoes in the oven with the chicken. After about 20 minutes, stir your potatoes and cook them another 10 to 15 minutes until soft and carmelly. Check to see if the chicken is done. If you do a 4 lbs chicken it may be done now, if your chicken is bigger it may take up to another 20 to 30 minutes to finish cooking. If it’s getting brown, you may want to tent the top with foil so it doesn’t over brown. Let your chicken rest a few minutes if you can before serving!
This recipe was shared at The Country Cooks Potluck Party