Posted by Corrie.
I made this last night and it was so easy and so good. I’m always looking for ways to get more healthy protein into my diet…going to the meat counter helped because the chicken was already cut up and I just selected the bone-in pieces. It was also cheaper than buying a whole chicken and also less disgusting than chopping up whole chicken. I used butternut squash, cauliflower, and new potatoes instead of sweet potatoes just because that was what I had on hand. I also substituted sage for thyme and it works great! You get the idea…a very forgiving recipe.
Serves 4; Hands-On Time: 10m; Total Time: 1hr 00m
* 2 small sweet potatoes (about 1 pound), peeled and cut into thin wedges
* 1 red onion, cut into wedges
* 12 sprigs fresh thyme
* 2 tablespoons olive oil
* kosher salt and black pepper
* 1 3 1/2- to 4-pound chicken, cut into 10 pieces
1. Heat oven to 400º F. In a large roasting pan, toss the potatoes,
onion, thyme, oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.
2. Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon
pepper and nestle it, skin-side up, among the potatoes and onions.
3. Roast until the chicken is cooked through and the potatoes are
tender, 40 to 50 minutes.