WEEKDAYS 1e|12c|p

Roasted Chicken with Sweet Potatoes and Sage

Michael Symon (courtesy of Live to Cook)
Servings: 4-6
1 to 2 hr

Try this mouth-watering chicken dish that will leave your guests begging for the recipe.

  • Ingredients
  • step-by-step directions
Roasted Chicken with Sweet Potatoes and Sage
  • 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 andcubed)
  • 1 small bunch fresh Sage
  • Butter
  • 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.
  • Combine butter and sage, rub under the skin. Put the onion in the cavity of the chicken. 
  • Toss the celery roots, potatoes, cumin, olive oil, salt and pepper.
  • 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.
  • Remove from the oven and let rest for 10 to 20 minutes. Cut the chicken into 8 pieces and serve with the vegetables.
rate this recipe

Latest Recipes