Roasted Chicken and Sweet Potatoes
- In a small bowl combine caraway seed, oregano, cumin seed, turmeric, salt, garlic powder, and ground red pepper. Skewer neck skin of chicken to back; tie legs to tail and twist wings under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Brush chicken with 2 tablespoons of the olive oil.
- Set aside 2 teaspoons of the spice mixture. Rub chicken with remaining spice mixture. Insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer bulb to touch bone. Roast, uncovered, in a 375 degree F oven for 20 minutes.
- Meanwhile, toss sweet potatoes with remaining 1 tablespoon olive oil and the reserved spice mixture. Pour apple juice into roasting pan around chicken. Add potatoes. Continue roasting for 40 to 55 minutes or until meat thermometer registers 180 degrees F to 185 degrees, drumsticks move easily in their sockets, and potatoes are tender. Remove from oven. Let chicken stand, covered, for 10 minutes before carving. Spoon potatoes into a serving bowl. Makes 6 servings.
From the Test Kitchen
Prepare roast chicken and sweet potatoes as above just before leaving home. Cover roasting pan tightly with foil; wrap in several layers of newspaper or a heavy towel. Then place the pan in an insulated container. Do not hold for longer than 2 hours.
Nutrition Facts (Roasted Chicken and Sweet Potatoes)
- Per serving:
- 346 kcal cal.,
- 17 g fat
- (4 g sat. fat,
- 66 mg chol.,
- 249 mg sodium,
- 25 g carb.,
- 3 g fiber,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet