Eating by Heart

Roast Chicken with Sweet Potatoes

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Roast Chicken with Sweet Potatoes Recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Calories: 280
Difficulty: Easy

Nutrition Information

Recipe Serves 5
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
280
14.0% Complete
14%
Fat
12g
18.4615384615% Complete
18%
Cholesterol
71mg
23.6666666667% Complete
24%
Sodium
765mg
33.2608695652% Complete
33%
Carbohydrates
18g
13.9534883721% Complete
14%
Fiber
3g
12.0% Complete
12%
Sugar
4g
8.0% Complete
8%
Protein
24g
47.0588235294% Complete
47%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Gluten Free
Dairy Free
Lower Carbohydrate
Ingredients
  • One 3-4 pound chicken
  • 1 tablespoon fresh thyme (chopped)
  • Freshly ground black pepper
  • 1 pound sweet potatoes (evenly chopped into 1 inch size pieces)
  • 1 tablespoon rosemary (chopped)
  • 1 teaspoon sea salt
Method
Preheat your oven to 400 degrees Fahrenheit. Set the chicken on the cutting board, breast side down. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breast to flatten it out a little. (You may also ask your butcher to do this for you). Lay the chopped sweet potatoes in the pan and season with salt and pepper. Rub 1 teaspoon salt all over the chicken, including under the skin, and set it breast side up, in an 8 x 11 baking dish or roasting pan. Sprinkle it generously with black pepper. Then rub olive oil on top of the chicken. Sprinkle the skin with fresh thyme and rosemary Roast the chicken and stir the sweet potatoes after 30 minutes to ensure even cooking. Cook until an instant read thermometer inserted in the deepest part of the thigh registers at 170 to 175, about 50 minutes. Keep an eye on the pan juices, if they seem to be burning add a couple of tablespoons of water to the pan. Let the chicken rest for a few minutes. Then cut into pieces, drizzle it generously with the pan juices and serve. Tip: To save time ask your butcher to butterfly the chicken Serves 5-6