Best 6 Crispy Roast Chicken With Sweet Potatoes Recipes

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Prepare to indulge in a culinary masterpiece with our crispy roast chicken with sweet potatoes recipe. This delectable dish tantalizes taste buds with tender, succulent chicken enveloped in an irresistibly crispy skin, complemented by a chorus of roasted sweet potatoes. Savor the interplay of sweet and savory flavors as you delve into each bite, making this recipe a symphony of taste and texture.

In addition to the main event, this article unveils a treasure trove of tantalizing recipes to elevate your culinary repertoire. Embark on a culinary journey with our honey garlic glazed carrots, bursting with sweetness and a hint of tang. Discover the vibrant flavors of our roasted Brussels sprouts with balsamic vinegar, offering a delightful balance of sweet and tangy notes. And for a refreshing side, relish our zesty lemon asparagus, adding a pop of citrusy brightness to your meal.

Indulge in the art of roasting with our guide to achieving perfectly crispy chicken skin. Learn the secrets of selecting the ideal roasting pan and mastering the art of trussing your chicken for an evenly cooked, golden-brown masterpiece.

Whether you're a seasoned chef or embarking on your culinary adventures, this recipe provides a comprehensive guide to creating a memorable meal. With step-by-step instructions, detailed ingredient lists, and insightful tips, you'll be whipping up this crispy roast chicken with sweet potatoes like a pro in no time. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds craving more.

Let's cook with our recipes!

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY



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

Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika

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

WHOLE ROASTED CHICKEN



Whole Roasted Chicken image

The best Whole Roasted Chicken recipe starts with a dry salt brine, creating a golden brown, crispy roast chicken with flavorful, juicy meat.

Provided by Blair Lonergan

Categories     Dinner

Time P1DT1h10m

Number Of Ingredients 11

1 whole chicken, giblets removed and patted dry (about 3 ½ - 4 lbs.)
Kosher salt
6-8 medium Yukon Gold potatoes, quartered
3 tablespoons olive oil, divided
Freshly-ground black pepper
1 lemon, halved
1 head of garlic, halved horizontally
1 Vidalia onion (or other sweet onion), peeled and quartered
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons butter, melted

Steps:

  • Place a wire rack on top of a rimmed baking sheet. Liberally sprinkle salt all over the outside of the chicken. Cover the chicken loosely with parchment paper and refrigerate overnight (about 24 hours).
  • Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting.
  • In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste.
  • Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion. Drizzle with about 1 more tablespoon of olive oil. Place thyme and rosemary on top.
  • Place the chicken on top of the potatoes and herbs in the Dutch oven. Tie the legs of the chicken together and tuck the wings underneath. Brush with melted butter and season with pepper.
  • Roast chicken at 500° F for 20 minutes. Without opening the oven, reduce the temperature to 350° F and continue roasting for 30-40 more minutes, or until a meat thermometer reads 165° F when inserted between the thigh and breast.
  • Remove the chicken from the oven. Allow to rest for at least 10 minutes before carving and serving.

Nutrition Facts : ServingSize 1 /4 of the chicken and potatoes, Calories 719 kcal, Carbohydrate 45 g, Protein 41 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 158 mg, Sodium 199 mg, Fiber 6 g, Sugar 2 g

CRISPY ROAST CHICKEN WITH SWEET POTATOES



Crispy Roast Chicken with Sweet Potatoes image

Simplify mealtime with this Crispy Roast Chicken with Sweet Potatoes. Made with five ingredients-chicken, SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, sweet potatoes, Italian dressing and Parmesan cheese-this Crispy Roast Chicken with Sweet Potatoes takes just ten minutes to prepare.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 8 servings

Number Of Ingredients 5

1 whole whole chicken (4 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/4 lb. sweet potatoes (about 3)
1/4 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
  • Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
  • Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS



Sheet-Pan Chicken With Sweet Potatoes and Peppers image

This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.

Provided by Melissa Clark

Categories     weekday, one pot, main course

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 16

3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 medium red onion, thinly sliced
1 1/2 teaspoons kosher salt, more as needed
1 to 2 cloves garlic, grated or minced
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
2 1/2 tablespoons extra-virgin olive oil
12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes
1 large red, yellow or orange bell pepper, thinly sliced
1 1/2 tablespoons finely chopped fresh sage
3/4 teaspoon sweet paprika
1/8 teaspoon cayenne
1/8 teaspoon ground allspice
Cilantro leaves, for serving

Steps:

  • In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
  • In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
  • Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
  • Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
  • Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
  • To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS



Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
  • For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
  • In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
  • Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
  • Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

CHARRED CHICKEN WITH SWEET POTATOES AND ORANGES



Charred Chicken With Sweet Potatoes and Oranges image

Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta salad in this Mediterranean-inspired recipe.

Provided by Nate Appleman

Categories     Bon Appétit     Chicken     Roast     Sweet Potato/Yam     Chickpea     Feta     Orange     Healthy     Rosemary     Olive     Lemon Juice     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

4 skin-on, bone-in chicken thighs
Kosher salt
4 garlic cloves, finely grated
3 tablespoons fresh lemon juice, divided
5 tablespoons olive oil, divided
1 large or 2 medium sweet potatoes, scrubbed
3 large sprigs rosemary
1 blood orange, thinly sliced, plus wedges for squeezing
1 (15-ounce) can chickpeas, rinsed
1/2 cup Castelvetrano olives, pitted
3 ounces feta, crumbled (about 1/2 cup)

Steps:

  • Preheat oven to 450°F. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.
  • Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.
  • Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don't smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18-22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.
  • Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.
  • Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.

Tips:

  • Use a whole chicken for the most flavorful results. If you're using a chicken that is already cut up, be sure to tie the legs and wings together so that they cook evenly.
  • Pat the chicken dry before roasting it. This will help the skin to crisp up.
  • Season the chicken liberally with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Roast the chicken on a rack in a roasting pan. This will help the air to circulate around the chicken and cook it evenly.
  • Roast the chicken at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the chicken rest for 10 minutes before carving it. This will help the juices to redistribute throughout the meat.
  • Serve the chicken with your favorite sides, such as roasted sweet potatoes, mashed potatoes, or green beans.

Conclusion:

This recipe for crispy roast chicken with sweet potatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is roasted to perfection and the sweet potatoes are tender and flavorful. This dish is sure to be a hit with your family and friends!

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