Roast chicken and Sunday supper were just meant to be together. We made a bed of onion and sweet potato in a trusty cast iron pan and set the seasoned bird on top. Ready in about an hour and it will disappear much, much faster.
Big thanks to In Register Magazine for featuring this recipe in the March 2018 cover story.
Ingredients:
1 fryer
Rosemary Extra Virgin Olive Oil
1 onion, sliced
1 large sweet potato, peeled and diced
Salt
2 cloves garlic, minced
1 Tbl minced fresh rosemary
Directions:
Preheat oven to 450°F. Rinse and pat fryer dry. Tie (truss) the chicken with butcher twine to bring the legs together and press the wings close to the body. Trussing creates a compact package that ensures even cooking. Generously season the bird with dry brine and rub with Rosemary Extra Virgin Olive Oil.
Place the sliced onion in the bottom of a cast iron skillet. Place the chicken on top of the onions and arrange the diced sweet potato around the chicken. Season the sweet potato with salt and sprinkle with the minced garlic and rosemary.
Roast the chicken for 30 minutes or until golden brown. Reduce the heat to 350°F and continue roasting for another 30 minutes or until a meat thermometer inserted into the breast registers 165°F and the juices run clear when the thigh is pierced.