Pot-Roasted Chicken With Sweet Potatoes And Onions

Name: Pot-Roasted Chicken With Sweet Potatoes And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-4 lb) cut up whole chickens; 1/4 cup unsalted butter, softened; 3 tablespoons chopped fresh thyme; 1 teaspoon dried poultry seasoning; 1 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 teaspoons extra-virgin olive oil; 2 large onions, cut into 1 inch wedges; 4 large garlic cloves, minced; 2 lbs sweet potatoes, peeled, sliced crosswise (3 to 4 potatoes); 1 tablespoon lemon juice

Servings: persons

1 (3 1/2-4 lb) cut up whole chickens
1/4 cup unsalted butter, softened
3 tablespoons chopped fresh thyme
1 teaspoon dried poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons extra-virgin olive oil
2 large onions, cut into 1 inch wedges
4 large garlic cloves, minced
2 lbs sweet potatoes, peeled, sliced crosswise (3 to 4 potatoes)
1 tablespoon lemon juice

1
Heat oven to 350u00b0F Cut round of parchment paper to fit diameter of Dutch oven. With kitchen shears, remove back rib bones from breast and thigh portions of chicken, (This will make the pieces smaller and easier to fit into the pot.) Stir butter, thyme, poultry seasoning, salt and pepper in small bowl. Coat chicken with half of the butter mixture.
2
Heat Dutch oven over medium-high heat until hot. Add oil; heat until hot. Cook chicken, in batches, 5 to 7 minutes or until golden brown, turning once and adjusting heat as necessary. Remove chicken.
3
Add onions to Dutch oven; cook and stir over medium heat 1 minute. Add garlic; cook and stir 30 seconds or until fragrant. add sweet potatoes; cook and stir 1 minute. Stir in remaining butter mixture until melted; cook 1 minute. Nestle chicken in one layer in vegetables. Press parchment paper round over chicken; cover with lid.
4
Bake 50 to 60 minutes or until chicken is no longer pink in center and vegetables are tender. Remove and discard parchment paper. Remove chicken and vegetables.
5
Skim off any fat that rises to surface of sauce; bring sauce to a boil over high heat. Stir in lemon juice; boil 3 to 4 minutes or until slightly thickened. Serve chicken alongside vegetables; spoon sauce over chicken.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3 1/2-4 lb) cut up whole chickens, 1/4 cup unsalted butter, softened, 3 tablespoons chopped fresh thyme, 1 teaspoon dried poultry seasoning, and more.

Yes, Pot-Roasted Chicken With Sweet Potatoes And Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!