Roast Chicken with Sweet Potatoes
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.
salt and pepper
READ FIRST THE MAIN STEPS OF THE RECIPE
In an ovenproof dish arrange large slices of sweet potato and onion all around the chicken previously seasonned, drizzle with olive oil, season and roast in the oven.
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.
The cooking time is 30 min per 500 grams, to be adjusted according to the weight of your poultry.
If needed, please refer to the conversion and measures article here
Recette du site My Parisian Kitchen
Si vous réalisez cette recette, n'hésitez pas à me faire un retour. A bientôt, Florence