French Sunday Roast Chicken with Sweet Potatoes

Name: Roast Chicken with Sweet Potatoes
Prep time: 10 min
Cook time: 90 min
Yield: 6
Ingredients: 1 chicken (1.5 kg); 2 large sweet potatoes; 3 onions; 2 tablespoons olive oil; salt and pepper (to taste)

Sunday oven-roasted chicken is a tradition in France. Here with a nice twist: on a bed of sweet potatoes instead of potatoes. It gets a bit caramelized. Delicious…

poulet rôti du dimanche, cuit au four avec des patates douces

Whether you love roast chicken or sweet potatoes, this recipe is for you. The sweetness of roasted sweet potatoes combined with chicken cooking juices give a caramelized taste to the whole dish which is absolutely fantastic. And these colors… I love it. Don’ you ? In French we say “l’essayer, c’est l’adopter” lit if you try, you’ll adopt this.

Did you know that the sweet potato is a tuber of the bindweed family, therefore it has nothing to do with the potato family. Sweet potatoes contain a high amount of antioxidants, vitamin A and minerals and is also low calories.

You can prepare as I did with only sweet potatoes and onions, or opt for a mix half potatoes half sweet potatoes.

Roast Chicken with Sweet Potatoes

In the dish arrange large slices of sweet potato and onion all around the chicken, drizzle with olive oil, season and roast in the oven.

Course: Main dish

Cuisine: French

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Portions:

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Ingredients

1 chicken 1.5 kg
2 large sweet potatoes
3 onions
2 tablespoons olive oil
salt and pepper to taste

Instructions

Season chicken with salt and pepper, add the spices of your choice if wanted. Don’t forget the inside of the chicken.
Peel onions and sweet potatoes. Cut them into cubes or like large strips. The pieces should be thick because the cooking process is quite long.
Place the chicken in the center of the dish (ideally breasts against the dish) and arrange the vegetables all around it.
Sprinkle olive oil over and 2 glasses of water, season with salt and pepper. Combine to moisten vegetables on all sides.
Cook in the oven for 1 hour 30 minutes at 180 °C, regularly basting chicken and vegetables. 30 minutes before the end flip the chicken over so that the top breasts skin grills a little bit.