Ingredients:1 whole chicken, defrosted with giblets removed
2 lemons
5 garlic cloves, peeled
3 bay leaves
3 medium sweet potatoes
1 red onion
1 Tbs. kosher salt
1 tsp. ground black pepper
1 Tbs. + 1 tsp. ground thyme
1 Tbs. + 1 tsp. rosemary
1 Tbs. rubbed sage
2 Tbs. + 1 tsp. olive oil
Salt and pepper for seasoning
Directions:
1. Preheat oven to 350 degrees. Rinse chicken and pat dry with paper towels.
2. In a small bowl, combine kosher salt, ground black pepper, 1 Tbs. thyme, 1 Tbs. rosemary, and 1 Tbs. sage. Season cavity of chicken with spices. Slice 1 lemon into quarters. Stuff cavity with lemon quarters, garlic cloves, and bay leaves. Rub outside of chicken with 1 tsp. olive oil and season with salt and pepper. Set aside.
3. Clean sweet potatoes, leaving skins on. Cut into 2 inch cubes. Slice red onion into quarters. Slice remaining lemon into eighths. In a bowl, combine potatoes, onion, and lemon. Drizzle 2 Tbs. olive oil and toss. Add thyme and rosemary and toss. Pour into a 9x13 pan. Season with salt and pepper.
4. Place chicken on top of vegetables. Cook uncovered for 90 minutes. Remove from oven and place a sheet of aluminum foil over pan. Allow chicken to sit for 5-10 minutes after removing from oven to retain juices.
