Roasted Chicken with Sweet Potatoes


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


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.