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Fall Roasted Chicken with Sweet Potatoes

This dish features a whole chicken roasted alongside sweet potatoes, seasoned with warming spices and fresh herbs. The chicken develops a crispy skin while the sweet potatoes become tender and caramelized, creating a hearty and flavorful fall-inspired meal with a comforting aroma and visually appealing golden-brown finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg whole chicken patted dry and seasoned
  • 3 large sweet potatoes peeled and cut into chunks
  • 2 teaspoons cinnamon ground
  • 1 teaspoon thyme fresh, chopped
  • 3 tablespoons olive oil divided
  • to taste salt and pepper for seasoning

Equipment

  • Roasting pan
  • Kitchen towels

Method
 

  1. Preheat your oven to 425°F (220°C). Place the whole chicken on a clean surface and pat it dry thoroughly with kitchen towels to ensure crispy skin.
  2. Rub the chicken all over with 1 tablespoon of olive oil, then season generously with salt, pepper, and half of the cinnamon and thyme. Make sure to get seasoning under the skin if possible for extra flavor.
  3. In a large bowl, toss the sweet potato chunks with the remaining olive oil, cinnamon, thyme, salt, and pepper until evenly coated.
  4. Arrange the seasoned sweet potatoes in a single layer in a roasting pan, creating space for the chicken in the center.
  5. Place the seasoned chicken on top of the sweet potatoes, breast side up. This allows the juices to drip onto the vegetables as it roasts.
  6. Roast in the preheated oven for about 60 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices for extra moisture and flavor.
  7. Carefully remove the roasting pan from the oven and transfer the chicken to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute.
  8. While the chicken rests, check the sweet potatoes—they should be tender and caramelized at the edges. If they need a few more minutes, loosely cover with foil and return to the oven.
  9. Slice the chicken into pieces and serve alongside the roasted sweet potatoes, garnished with fresh herbs if desired. Enjoy the flavorful, crispy-skinned chicken with tender, spiced sweet potatoes for a cozy fall dinner.

Notes

Ensure the chicken is thoroughly cooked before serving. For extra flavor, sprinkle with fresh herbs or a squeeze of lemon at the end.