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Winner, Winner, Chicken Dinner ~~~Roast Chicken with Candied Sweet Potatoes~~~



Yep, this one's a winner.

 Very simple, but very good.

 I roasted a chicken the other night.  I sprinkled the whole thing with salt, pepper and poultry seasoning. I stuffed  whole garlic cloves, bay leaves and thyme in the cavity of  the bird.   Then, I draped a couple of slices of bacon over the breasts, to keep them nice and juicy.  * Insert dirty joke here*  I then  put the bird on a bed of sweet potatoes.

The sweet potatoes ended up  soft and sweet as candy, soaking up all of the  delicious drippings  from the chicken and bacon. I was really impressed with this one, although, I think I would make a couple of changes.   1.) I would cut the sweet potatoes in to larger chunks. I had to take these out before the chicken was cooked because I was afraid they were going to start to turn to mush.  2.)   I would only add two slices of bacon instead of three, because I found there was a little too much grease in the pan.

Roast Chicken with Sweet Potatoes

cooking spray
1 3 1/2 to 4 lb.. chicken, rinsed with cold water and dried well with a clean kitchen towel
salt, pepper and poultry seasoning
1/2 head garlic, peeled and left whole
2 bay leaves
a couple of sprigs of fresh thyme
2 slices good-quality bacon
1 large sweet potato, cut into large chunks

Preheat oven to 425*F. Rinse chicken and dry well. Sprinkle salt, pepper and poultry seasoning all over bird and  inside cavity. Place garlic cloves, bay leaves and thyme in cavity. Spray a large pan with cooking spray. Cut sweet potato into large pieces. Sprinkle with salt and pepper. Lay chicken on top of sweet potatoes. Drape bacon over breasts.( Is it just me or does this post sound really naughty?)  Cook chicken at 425*F for 20 minutes, then lower heat to 350*F and continue to cook until  thermometer in thickest part of thigh reaches165*F and juices run clear, about an hour and 20 minutes.Another trick, is to wiggle the leg and if the leg easily  falls  away from the body, it is done. Remove from oven. Drape loosely with foil and let rest for 10 to 15 minutes, before slicing. Chop the cooked bacon and sprinkle on cooked sweet potatoes.

* Reserve the carcass for making stock*

Tags: Roasted Chicken, Main, Sweet Potatoes

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