This roasted chicken dinner with roasted sweet potatoes makes a great weeknight meal. The savory chicken and sweet potato make a great flavor combo and it’s really tasty. The cinnamon enhances the flavor of the sweet potato and it’s so delicious. Serve with fresh coleslaw or salad.
Rosemary Roasted Chicken with roasted cinnamon sweet potatoes.
- 1 whole chicken or chicken thighs
- rosemary, thyme, or parsley *you can make any combination of herbs that you have on hand
- 2-3 cloves garlic finely minced
- 4 tablespoons olive oil
- salt and pepper
- 4-5 sweet potatoes
- 1/2 teaspoon cinnnamon
- 1/2 teaspoon chili powder
- salt and pepper
- olive oil or vegetable oil
Preheat oven to 400 F. Line two large baking sheets with parchment paper.
In a small bowl, combine finely chopped herbs, chopped garlic and olive oil. Set aside.
Butterfly the chicken. Season with salt and pepper all around. Place on the baking sheet, skin side up.
Coat the chicken with the herb mixture. Make sure to get it all around and under the skin.
Place in the oven and roast for about 1 hour.
*You may need to adjust your cooking time based on how large or small the chicken is.
When ready, remove and cover with foil. Rest the chicken for about 10 minutes before serving.
Wash the potatoes really well. You can keep the skin on or remove. I prefer skin on because its tastier and it's an added health benefit. Slice the potatoes into thick wedges. Place in a large bowl.
Add the seasonings: cinnamon, chili powder, salt, pepper and olive oil. Mix well.
Place the sweet potato wedges on the baking sheet and line them up. If you line them up and separate them a bit they get an even roasting all around.
Place in the oven and let them roast for about 30-45 minutes until golden brown. Serve immediately.