Roasted Chicken With Sweet Potatoes
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories335Total Fat10 gSaturated Fat3 gSodium438 mgTotal Carbohydrate21 gDietary Fiber3 gProtein39 g
Servings and Times
Save leftovers and use in a lunch salad or sandwich.

Ingredients and Preparation
IngredientsMeasuresSweet potatoes, peeled and sliced into big chunks2Medium yellow onions, quartered2Olive oil1 + 1 tablespoonKosher salt¼ + ½ + ½ teaspoonChicken1 (3-4 pound)Freshly ground black pepper1/8 + 1/8 teaspoonFresh parsley, roughly chopped½ cupRosemary sprigs2Lemon, quartered1Tablespoon butter, melted1
  • Directions
  • Preheat oven to 425˚F.
  • Place sweet potatoes and onions in a large baking dish or roasting pan. Toss with 1 tablespoon of olive oil and ¼ teaspoon salt. Push vegetables to the sides of the dish, making room for the chicken.
  • Remove and discard the giblets from the cavity of the chicken, rinse the chicken under cold running water, and pat dry with paper towels. Place the chicken, breast-side up, in the center of the baking dish. Season the cavity with ½ teaspoon of salt and 1/8 teaspoon pepper. Then fill the cavity with the parsley, rosemary, and lemon.
  • Mix together 1 tablespoon of the olive oil and the melted butter. Rub the outside of the chicken with the oil-butter mixture and then season with the remaining ½ teaspoon of salt and 1/8 teaspoon freshly ground black pepper.
  • Roast in the oven for 45 minutes. Remove the chicken from the oven and baste with the pan juices. Continue roasting for another 20-30 minutes, until the juices run clear when the thigh is pierced or until a thermometer inserted into the thigh joint, away from the bone, registers 170°F-175°F. If the chicken is browning too quickly, cover with aluminum foil.
  • Transfer the chicken to a platter and let stand for 10-15 minutes before carving. Carve the chicken, drizzle with any remaining juices, and serve with the potatoes and onions.

  • Exchanges
    5 very lean meats; 1 starch; 1 vegetable; 2 fats

    Side Suggestions: Steamed Broccoli

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