Roasted Chicken with Sweet Potatoes, Carrots, Red Onions and Rosemary

Sweet potatoes and carrots cooked in chicken grease? I accept. The chicken is cooked on top of the sweet potatoes and carrots so all the chicken grease drips down into the vegetables and makes them... I can't think of the right word. Delicious doesn't cut it. Fantastic doesn't either. Bitchin? Bitchin vegetables? Yes, so when your kids won't eat them you say "But they are bitchin." That will get the message across, right?


Think of a sweet potato. Slightly sweet and when cooked, they are creamy in the middle. Then add chicken grease, salt and rosemary. The sweet, salty and creamy are dreamy. The carrots aren't mushy, they are al dente and and perfectly seasoned. This dish is a perfect homage to fall root vegetables. If you love parsnips or turnips, by all means, add some. They will only add more depth of flavor. And take note, this is a one-pan meal. Three vegetable sides and a protein. Now you just need dessert. Ours was chocolate swirl pumpkin gingerbread. And it made our stomachs do the Electric Slide. Recipe for that goodness coming soon.



3 large sweet potatoes, peeled and cut into 1 inch cubes
4 large carrots, peeled and cut into 1 inch rounds
1 red onion, halved and cut into wedges in thirds
3 sprigs fresh rosemary, minced, about 1/3 cup
2 Tbsp olive oil, divided
2 1/2 tsp kosher salt, divided
Ground pepper
1 1/2 lbs chicken pieces, legs, thighs or a mixture of both

Set the oven to 475 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.

In a large bowl, combine the sweet potatoes and carrots. Drizzle on 1 Tbsp olive oil. Add 1 1/2 tsp salt and a few grinds black pepper. Add a big pinch of the rosemary. Toss together until well combined. Spread evenly in the bottom of the prepared pan. Bake for 20-25 minutes until the potatoes are lightly browned. Remove pan from oven and toss.

In the large bowl, add the onion, chicken, 1 Tbsp olive oil, 1 tsp salt, a few grinds black pepper and the rosemary. Toss together until well combined. Set the chicken on top of the potatoes, skin side up. Sprinkle the onions on top. Bake for an additional 35 minutes, or until the chicken's internal temperature reaches 175 degrees.

Serve with more fresh rosemary sprinkled on top if desired.

Yields 6 servings.

Rookie's Notes: You are going to love this dish a whole lot.