 |
| 476 calories of deliciousness |
This is my absolute favorite way to roast a chicken because everything goes in one pan and it makes the best mashed sweet potatoes I've ever had. I didn't even know I liked sweet potatoes until I realized you can eat them without drowning them in sugar and marshmallows. Peel a large sweet potato and cut it into half inch thick coins. Spread them out in the bottom of a greased glass baking dish and then top with thinly sliced onion rings.
I hope you're prepared to get your hands dirty. Starting with a good quality chicken with the skin on, very carefully slide your hands between the chicken and the meat and separate the two, taking care not to rip the skin. Make sure you do the entire chicken and really get down there and get into the wings, thighs, and drumsticks. Spread the flavor rub between the meat and the skin and if you have any left, don't forget the cavity, too. Place the chicken breast-side down on top of the onions and pour a tablespoon of white wine over the chicken. Pop it into the oven at 350F until a probe thermometer registers 145F in the meaty part of the thigh.
When your glorious bird hits 145F, flip it breast-side up using a pair of tongs. Continue cooking until it reaches 165F in the meaty part of the thigh. When you're done, you should have something that looks like this:
Remove the chicken to a cutting board. While it's sitting, use a slotted spoon to transfer the potatoes and onions to a blender. Puree until smooth and it's ready to serve. Now you can carve your chicken and serve it with the green veggie of your choice.
White Wine Chicken Rub
1 teaspoon dry tarragon
1 teaspoon fennel seeds
1 teaspoon sea salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon white wine
1/2 cup chopped leek
- Combine all ingredients in a food processor until well combined.
Follow me on Facebook! https://www.facebook.com/OneHealthyMealADayForLife
No comments:
Post a Comment