Golden Garlic Chicken with Sweet Potatoes Golden Garlic Chicken with Sweet Potatoes

Golden Garlic Chicken with Sweet Potatoes 150 Image by: Golden Garlic Chicken with Sweet Potatoes 150 Author: Canadian Living

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.

  • Portion size 8 servings


  • 3 chicken legs (2-1/2 lb/1.25 kg)
  • 3 chicken breasts (2-1/2 lb.1.25 kg)
  • 3 sweet potatoes (2 lb/1 kg)
  • 3 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon crumbled dried rosemary (or 3 tbsp/50 mL minced fresh)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 garlic unpeeled
  • 1 teaspoon extra-virgin olive oil
  • 8 Fresh rosemary sprigs


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 402 mg
  • Protein 35 g
  • Calories 402.0
  • Total fat 15 g
  • Cholesterol 116 mg
  • Saturated fat 3 g
  • Total carbohydrate 32 g


  • Iron 16.0
  • Folate 10.0
  • Calcium 8.0
  • Vitamin A 158.0
  • Vitamin C 38.0
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Golden Garlic Chicken with Sweet Potatoes