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Michael Symon's Roasted Chicken with Sweet Potatoes and Sage

A Classic Chicken Dish
skill level
Roasted Chicken with Sweet Potatoes and Sage Recipe: Try this mouth-watering chicken dish that will leave your guests begging for the recipe.
  • 1 3 to 4 lb Chicken
  • 1 tablespoon Kosher Salt
  • 1 Onion (peeled)
  • 3 Sweet Potatoes (cubed)
  • Drizzle of Olive Oil
  • 3 tablespoons Cumin Seeds
  • 2 Celery Root (peeled and cubed)
  • 1 small bunch fresh Sage
  • Butter
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 3 to 4 lb Chicken
    1 tablespoon Kosher Salt
    A day before cooking, salt the chicken liberally, cover, and refrigerate. Remove the chicken from the refrigerator an hour before cooking it. Preheat the oven to 425˚F.
  • 2
    1 small bunch fresh Sage
    1 Onion (peeled)
    Combine butter and sage, rub under the skin. Put the onion in the cavity of the chicken. 
  • 3
    3 Sweet Potatoes (cubed)
    2 Celery Root (peeled and cubed)
    3 tablespoons Cumin Seeds
    Salt and Pepper to taste
    Drizzle of Olive Oil
    Toss the celery roots, potatoes, cumin, olive oil, salt and pepper.
  • 4
    Put the chicken in an ovenproof saute pan or in a roasting pan, breast side up on top of sweet potatoes and celery root. Slide it into the oven, and roast it until the thigh reaches 160˚F or until the cavity juices run clear, about 1 hour.
  • 5
    Remove from the oven and let rest for 10 to 20 minutes. Cut the chicken into 8 pieces and serve with the vegetables.

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