2 pounds sweet potatoes, scrubbed and cut into 1-inch pieces
DIRECTIONS
Preheat the oven to 450°F.
In a small bowl mix together the 3 TBSP oil, garlic, ginger, lime zest, and 2 tsp salt. Discard the giblets from the chicken cavity. Rinse the chicken under cold water and pat dry with paper towels. Rub the the ginger mixture all over the chicken and under the skin. Stuff the lime quarters into the chicken cavity then lay the chicken breast side up in the center of a rimmed baking sheet.
Add the sweet potatoes, 1 TBSP of olive oil, 1/2 tsp salt, and 1/4 tsp pepper to a mixing bowl and toss until all the potatoes are coated. Lay the potatoes around the chicken on the baking sheet. Place in the oven and roast for 20 minutes.
Reduce the oven temperature to 375°F and roast for 30 more minutes. Stir the potatoes and roast for 30 to 45 more minutes or until the chicken has an internal temperature of 160°F and potatoes begin to caramelize.
Transfer chicken to a cutting board and let rest for 10 minutes before carving.
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