Whole Roasted Chicken with Sweet Potatoes
Ingredients
The chicken and potatoes
-
2
pieces
sweet potatoes, cut into bite-sized chunks
-
1
tablespoon
avocado oil
-
4-5
pounds
roasting chicken
-
1
piece
lemon
-
to taste
Kosher salt
-
to taste
black pepper
The salad
-
2
hearts
romaine, chopped
-
2
pieces
carrots, peeled and chopped
-
1
small
cucumber, chopped
-
1
handful
red cabbage, chopped
-
1
handful
cherry tomatoes, sliced in half
-
2
cloves
garlic, crushed
-
½
teaspoon
dijon mustard
-
1
teaspoon
Italian seasoning
-
a fat pinch
salt and pepper
-
¼
cup
extra virgin olive oil
-
¼
cup
red wine vinegar
Instructions
- Preheat the oven to 425°F.
- Place sweet potatoes in a cast iron skillet, season with salt, pepper, and one teaspoon of avocado oil, and toss to combine.
- Prepare the chicken by removing giblets, excess feathers, and patting it dry.
- Season the inside of the chicken with salt and pepper, and place the lemon inside.
- Drizzle the outside of the chicken with avocado oil and season generously with salt and pepper.
- Place the chicken on top of the sweet potatoes and roast in the oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
- Combine all salad ingredients in a large bowl and drizzle with dressing.
- Whisk the dressing ingredients together and drizzle over the salad before serving.
Nutrition Facts (estimated)
Servings
4
Calories
600
Total fat
30g
Total carbohydrates
40g
Total protein
50g
Sodium
500mg
Cholesterol
120mg
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