Golden Garlic Chicken with Sweet Potatoes
Golden Garlic Chicken with Sweet Potatoes
Photography by Matthew Kimura
- Portion size: 8
This recipe makes 8 servings
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 |
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.
Ingredients
- 3 3chicken legchicken legs, (2-1/2 lb/1.25 kg)
- 3 3chicken breastchicken breasts, (2-1/2 lb.1.25 kg)
- 3 3sweet potatosweet potatoes, (2 lb/1 kg)
- 3 tbsp 3tbsplemon juice
- 2 tbsp 2tbspvegetable oil
- 1 tbsp 1tbspcrumbled dried rosemary, (or 3 tbsp/50 mL minced fresh)
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 4 4whole heads garlic, unpeeled
- 1 tsp 1tspextra-virgin olive oil
- 8 8Fresh rosemary sprigFresh 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.
