Roast Chicken with Sweet Potatoes and Dates

Name: Roast Chicken with Sweet Potatoes and Dates
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1/4 cup apple cider vinegar; 1/4 cup olive oil; 1/4 cup water; 8 garlic cloves; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; Two (3- to 4-pound) chickens; 3 large sweet potatoes; 12 large dried dates; A small handful of chopped fresh soft herbs

User Reviews

4.8

27 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8 servings
Calories
440 kcal
Course
Main Course
Cuisine
Israeli

Roast Chicken with Sweet Potatoes and Dates

Iris Warren

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This roast chicken with sweet potatoes and dates is worthy of a Rosh Hashanah celebration, but is just as welcome at your next casual gathering or Sunday supper.

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Ingredients

Servings

1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 cup water
8 garlic cloves minced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Two (3- to 4-pound) chickens each cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone), backbone discarded (or saved for another use, like stock), at room temperature
3 large sweet potatoes unpeeled, scrubbed and cut into bite-size pieces
12 large dried dates preferably Medjool, halved and pitted
A small handful of chopped fresh soft herbs such as cilantro, parsley, dill, or chives

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Instructions

Preheat your oven to 425°F (220°C).
In a roasting pan large enough to hold all the chicken pieces in a single layer, whisk the vinegar, olive oil, water, garlic, salt, and pepper together. Add the chicken pieces, sweet potatoes, and dates.
Use your hands to mix everything together and get the mixture on all of the chicken, sweet potatoes, and dates. Move everything around so the sweet potatoes and dates are in a single layer at the bottom of the pan and the chicken is in a single layer on top, skin side up.
Roast until the sweet potatoes are tender and the chicken pieces are firm to the touch and their exposed skin is nicely browned, about 1 hour. Let the chicken rest at room temperature for at least 15 minutes before serving.
Serve the chicken straight from the roasting pan, including a spoon so you can spoon some pan juices over the top, or transfer the chicken, sweet potatoes, and dates to a platter and pour the cooking juices over the top. Sprinkle with the herbs and serve warm.

Nutrition Information

Show Details

Serving 1portion Calories 440kcal (22%) Carbohydrates 35g (12%) Protein 23g (46%) Fat 23g (35%) Saturated Fat 6g (30%) Monounsaturated Fat 12g Trans Fat 1g Cholesterol 82mg (27%) Sodium 1020mg (43%) Fiber 5g (20%) Sugar 12g (24%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 440 kcal

% Daily Value*

Serving	1portion
Calories	440kcal	22%
Carbohydrates	35g	12%
Protein	23g	46%
Fat	23g	35%
Saturated Fat	6g	30%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	82mg	27%
Sodium	1020mg	43%
Fiber	5g	20%
Sugar	12g	24%