Golden Garlic Chicken with Sweet Potatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 5 ratings.
  • Portion size: 8

This recipe makes 8 servings

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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.

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