Best Crispy Roast Chicken With Sweet Potatoes Recipes

Crisp-Skin High-Roast Butterflied Chicken With Potatoes image

Provided by snilsson

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup kosher salt, for brine (or 1/2 cup table salt)
1/2 cup granulated sugar
1 (3 1/2-4 lb) roasting chickens
2 1/2 lbs russet potatoes, peeled and sliced 1/8 to 1/4-inch thick (4 to 5 medium)
vegetable oil cooking spray (nonstick)
1 1/2 tablespoons olive oil
3/4 teaspoon table salt (for potatoes)
ground black pepper

Steps:

Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.

One-pan Roasted Chicken And Sweet Potatoes Recipe by Tasty image

Provided by Mercedes Sandoval

Categories Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 11

1 small sweet potato, diced
1 lemon, sliced, seeds removed
1 cup green beans, trimmed
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 clove garlic, minced
½ teaspoon salt, plus more to season
¼ teaspoon ground black pepper, plus more to season
1 boneless, skinless chicken breast
¼ teaspoon paprika

Steps:

Preheat oven to 375˚F (190˚C).
Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
Season the chicken breast with salt, pepper, and paprika.
Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
Enjoy!

Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams

Perfect Roast Chicken with Potato Cakes image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 whole chicken, about 3 pounds (you can also do this with bone-in skin-on pieces)
1 lemon, halved, plus lemon wedges, for serving
Kosher salt and cracked black pepper
1 tablespoon olive oil
2 potatoes, peeled and shredded (I'm using sweet)
2 large eggs, beaten
1 small onion, grated (I'm using red)
1 teaspoon your favorite spice mix (I'm using Old Bay)
1 teaspoon paprika
Kosher salt and freshly ground black pepper
Olive oil, for the pan, if necessary

Steps:

For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F.
Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
Serve the sweet potato cakes with the chicken and some lemon wedges on the side.