Herb-baked Chicken with Sweet Potatoes, Carrots, and Onions

Welcome, autumn! Life always seems a little cozier when you’re visiting the Northern Hemisphere.

The autumnal equinox signifies:

      • a time when the sun’s rays begin to hit us from a less direct angle;
      • crisp mornings and evenings;
      • football weekends/tailgating;
      • orange leaves against bright blue skies;
      • state fairs heavily scented with funnel cakes, cotton candy, and caramel apples;
      • pumpkin patch and apple orchard visits;
      • the Thanksgiving holiday;
      • Black Friday deals; and
      • hot, hearty meals.

I could continue listing fall favorites, but I would rather stop at hot, hearty meals because fall is such a wonderful time of the year to cook.

As a nod to fall, I will post some of our fall food favorites, throughout the months of September, October, and November. The first fall food favorite is Herb-baked Chicken with Sweet Potatoes, Carrots, and Onions. This is a great recipe if you are in the mood for warm and tasty comfort food.

http://great-smoky-mountains-park.org/smoky-mountains-top-10-lodging-sites/ Ingredients

1 roasting chicken

2 onions

8 carrots

2 large sweet potatoes

1 tbsp. Nature’s Seasons Seasoning Blend by Morton®

1 tbsp. Perfect Pinch Original All-Purpose Salt-Free Seasoning Blend by McCormick®

½ tbsp. Lite Salt (50% less Sodium) by Morton®

1 ¼ cup Swanson’s Unsalted Chicken Broth

1/4 cup chopped rosemary

1/2 cup chopped basil

*Celery may be added.

buy brand name topamax Directions

Preheat oven to 350 degrees. Thoroughly wash chicken with warm water and salt. Place washed chicken in roasting pan. Medium chop two onions, two large sweet potatoes, and eight carrots. Place chopped vegetables around chicken. Pour unsalted chicken broth over vegetables. Sprinkle lite salt, seasoning blends, rosemary, and basil over chicken and vegetables.

Ready for the oven! Cover chicken and vegetables with a lid or foil. Place roasting pan or large casserole dish into heated oven. Cook for two hours (cooking times may vary depending on the weight of your chicken and the temperature calibration of your oven). Remove lid or foil. Stir vegetables to allow seasoning and broth to fully coat all vegetables. Spoon broth over exposed areas of chicken. Cook for ten additional minutes, without lid or foil, to give chicken a golden brown appearance. Remove roasting pan from oven; carve chicken; and enjoy!

Recipe Tips

Depending on how many people I am serving, I may add to or subtract from the number of potatoes, carrots, and onions listed. I also consider how many people I will be serving when I purchase a chicken. Whole chicken sizes vary.

I grow a small herb garden each summer, so I enjoy using fresh rosemary and basil to enhance the flavor of this fall favorite. Plus, I love it when the aroma, of freshly cut rosemary and basil, floats around the kitchen. 

You may want to transfer your chicken from the roasting pan to a decorative platter or cutting board. Williams-Sonoma has the perfect solution for this task: the All-clad Professional Roast Lifters. At $35, these lifters could save you from the horror of having your chicken fall apart on the way to the platter or carving board. The All-clad Professional Roast Lifters could also be used to safely transfer your Thanksgiving turkey from the roasting pan to the platter or cutting board.

The hyperlink, for the Williams-Sonoma All-clad Professional Roast Lifters, is listed as follows:

http://www.williams-sonoma.com/products/all-clad-professional-roast-lifters

Protect Your Health Notes 

In her Livestrong™ internet article, “The Glycemic Index for Sweet Potatoes,” Anne Tourney reminds us that sweet potatoes rank low on the glycemic index scale. The glycemic index (GI) is important if you are monitoring your blood sugar level, or if you are cooking for a loved one who needs to monitor their blood sugar level. Many diabetics consider the glycemic index of their food choices when meal planning.

We choose to use sweet potatoes because they are higher in fiber and rank slightly lower than white potatoes on the glycemic index.

We also prefer to use unsalted or ‘lite’ salt options, whenever possible. I listed tasty unsalted and ‘lite’ salt options in this recipe.

Closing Comments and Well Wishes

I hope you enjoy this healthy, fall favorite! 

Eat well, and be well, my friends.

References

Tourney, Anne. “The Glycemic Index for Sweet Potatoes,” Livestrong™, n.d., https://www.livestrong.com/article/295025-the-glycemic-index-for-sweet-potatoes/.

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