Comfort Chicken And Sweet Potatoes
- 20m Prep Time
- 1h 15mCook Time
- 1h Ready In
A whole roasted chicken with sweet potatoes, seasoned with herbs and roasted until tender and juicy. Perfect for a comforting Sunday dinner.
Ingredients
- 1 whole chicken
- 29.6 ml olive oil
- Himalayan sea salt
- white or black pepper
- 2.46 ml fresh parsley
- 2.46 ml sage
- 2.46 ml rosemary
- 2.46 ml thyme
- red or white onion
- 5 clove garlic minced
- lemon
- 1 big sweet potato peeled and cubed
- 237 ml chicken broth
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 349 mg
- Iron: 4.4 mg
- Magnesium: 59.2 mg
- Phosphorus: 299 mg
- Potassium: 903 mg
- Zinc: 2.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 whole chicken
- 29.6 ml olive oil
- Himalayan sea salt
- white or black pepper
- 2.46 ml fresh parsley
- 2.46 ml sage
- 2.46 ml rosemary
- 2.46 ml thyme
- red or white onion
- lemon
- 237 ml chicken broth
Prepare
- Mince 5 clove garlic
- 1 big sweet potato, peeled and cubed
Let's Cook
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Step 1.
Preheat the oven to 425°F. Wash the chicken inside and out with cold water, then pat it dry with paper towels. Remove any excess fat from the neck cavity. Rub 2 tablespoons olive oil all over the chicken, including the cavity and under the skin if possible. Season generously with Himalayan sea salt, white or black pepper, and ½ teaspoon each of fresh parsley, sage, rosemary, and thyme (or to taste). Stuff the cavity with red or white onion (cut into chunks), 5 minced garlic cloves, and lemon if desired.
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Step 2.
Place the chicken in a large roasting pan. Arrange 1 peeled and cubed sweet potato around the chicken. Drizzle additional olive oil and seasonings over the sweet potatoes. Pour 1 cup chicken broth around the sweet potatoes to keep everything moist; use the broth to baste the chicken until its own juices and fat start to render, then use those pan juices for basting.
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Step 3.
Roast the chicken at 425°F for 15 minutes, then reduce the oven temperature to 375°F and continue roasting for 50 minutes to 1 hour or more, depending on your oven. The chicken is done when the juices run clear when pierced at the thigh or a meat thermometer inserted into the thickest part of the thigh reads 165°F. If the sweet potatoes are browning too quickly before the chicken is done, cover the pan loosely with foil.
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Step 4.
Remove the pan from the oven. Transfer the sweet potatoes to a serving bowl. Let the chicken rest in the pan for 20 minutes before carving. Use the carcass for stock and leftovers for chicken salad the next day.