Golden Garlic Chicken with Sweet Potatoes
Let your guests squeeze the mellow garlic onto their servings of this succulent chicken dish requested by a reader on our "Fare Share" page in the September issue.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 402 |
| pro | 35 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 32 g |
| fibre | 2 g |
| chol | 116 mg |
| sodium | 402 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 16% |
| vit A | 158% |
| vit C | 38% |
| folate | 10% |
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3 (2-1/2 lb/1.25 kg) chicken legs
3 (2-1/2 lb/1.25 kg) chicken breasts
3 (2 lb/1 kg) sweet_potatoes
3 tbsp (50 mL) lemon juice
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) crumbled dried rosemary (or 3 tbsp/50 mL minced fresh)
1 tsp (5 mL) each salt and pepper
4 whole heads garlic, unpeeled
1 tsp (5 mL) extra-virgin olive oil
Fresh rosemary sprigs
Preparation:
Trim chicken and cut into pieces, severing legs at joint and cutting breasts in half, crosswise.
Peel potatoes; cut into 1/4-inch (5 mm) thick slices. In bowl, combine potatoes, chicken, lemon juice, vegetable oil, rosemary, salt and pepper. Arrange potatoes in single layer in 13- x 9-inch (3 L) glass baking dish. Arrange chicken, skin side up, over potatoes. Cover and refrigerate for 4 hours.
Trim tops from garlic heads; brush with olive oil. Nestle, cut side down, into chicken and potatoes. Roast in 425°F (220°C) oven, basting occasionally, until juices run clear when chicken is pierced and potatoes are tender, 1 to 1-1/4 hours. Halve garlic heads lengthwise to make 8 portions. Garnish with rosemary sprigs.
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