Roasted Chicken With Sweetpotato Rounds
Featured In WTFCF Season 1, Episode 06 & 07: Sweetpotato Is One Word. This is a satisfying, healthy supper you can put together in a matter of minutes. The sweetpotatoes sitting directly under the chicken absorb its juice as the chicken roasts, while the ones around the edge take on crisp edges. Try to get some of both in every serving. I like to eat this alongside wilted bitter greens like turnips or arugula.Recipe developed by Chef Vivian Howard in partnership with NCSPC. Photo Credit: Juli Leonard
Equipment
- 10–12-inch cast iron skillet
- kitchen twine
Ingredients
- 1 young chicken about 3 pounds, Note: Remove any of the innards stashed in the cavity of the bird reserving neck. Pat the chicken dry with paper towels.
- 1½ tablespoons extra-virgin olive oil
- 2 tablespoons salt
- 1 large sweetpotato, sliced into ¾ rounds
- 1 teaspoon black pepper or 20 turns of black pepper
- 1 lemon, halved
- 1 small handful fresh herbs, such as thyme, rosemary or sage
Instructions
- Move oven rack to middle position and preheat to 375℉.
- Remove any of the innards stashed in the cavity of the bird reserving neck. Pat the chicken dry with a paper towel.
- Rub the chicken thoroughly with 1½ tablespoons olive oil, 2 tablespoons salt, and 1 teaspoon of pepper.
- Stuff the cavity with ½ lemon and some of the herbs.
- Slice the sweetpotato into ¾ inch rounds. Toss the rounds in additional olive and salt.
- In a cast iron skillet, arrange the sweetpotato rounds so that the bottom of the skillet is covered. Note: Do not overlap sweetpotatoes.
- Lay the additional herbs on top of the potatoes.
- Truss the chicken. Note: Tying wings and legs close to the body allows for better browning and chicken with a crispy skin.
- Position the chicken breast side up on top of the sweetpotato rounds.
- Place in oven. Roast for 1 hour.
- Before serving, squeeze the remaining half lemon over top.
Enjoy!
About the Author
North Carolina is the nation's leading producer of sweetpotatoes, and not just by a little! About two-thirds of the U.S. sweetpotato crop is grown in North Carolina! Now you may notice we keep spelling "sweetpotato" as one word -- that's because that's the way it is! The scientific classification of this amazing vegetable is different enough from a white potato that the decision was made to make it a single word to avoid confusion. Which is confusing, we understand. However you spell it, sweetpotatoes are simply delicious. Amazingly, they're also one of the healthiest foods on the planet! The North Carolina SweetPotato Commission was founded 60 years ago to help NC growers find new markets for their product. back then, tobacco ruled the roost for NC farmers -- it sustained generations and built the ag industry. But obviously the world changed -- as tobacco use declined, North Carolina needed a crop that liked the same land, hopefully used the same equipment and labor force -- something that could step right in as tobacco stepped out. Hello, sweetpotatoes! The Commission works tirelessly to find new markers for growers and spread the word about the wholesome goodness of North Carolina sweetpotatoes -- including coming up with scrumptious recipes like these we're proud to feature in the Where The Food Comes From Cookbook!