Friday, December 9, 2016

Roasted Whole Chicken Breast with Sweet Potatoes

This recipe uses my favorite technique for cooking whole chicken -- rubbing a flavorful butter mixture under the chicken skin -- but with chicken breast on the bone.  When it comes to chicken on the bone, I tend to be more of a white meat person, plus everything is done a little faster.  Of course, you could also do this with drumsticks or thighs if you're a dark meat person.  The other nice thing about this recipe is that sweet potatoes cook in the same time and on the same baking sheet as the chicken, so you don't get too many dishes dirty!

Roasted Whole Chicken Breast with Sweet Potatoes
Serves 3-4

2 whole chicken breasts on the bone
2 T soft butter
1 T whole grain mustard
1 tsp minced garlic 
1 tsp kosher salt
2 sweet potatoes, peeled and cut into 1/2-inch wedges
Olive oil
Salt and pepper

1. Preheat the oven to 435 degrees. Line a large baking sheet with foil and spray with oil.
2. Pat the chicken dry with a paper towel.  Very gently separate the skin from the meat.
3. Stir together the butter, mustard, garlic, and salt. Rub half the butter mixture under the skin of each chicken breast.
4. In a small bowl, toss together the sweet potatoes, oil, salt, and pepper.
5. Place one chicken breast on each side of the baking sheet, and arrange the sweet potatoes in a single layer.
6. Roast 30-35 minutes, until the chicken is 165 degrees.

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