Saturday, October 16, 2010

Roast Chicken

My father was visiting last week. He loves to cook. No, wait, let me clarify. He loves to try new outlandish recipes with  surprising ingredients. I think I inherited a bit of this, minus the penchant for every dish to include salmon or lamb and always cranberries. In light of his visit, I wanted to find something that I could make that would serve as a tip of the hat to my father's adventurousness in the kitchen, as well as serve as a great meal.

We actually didn't end up having this while he was here- time just got away from us & we ended up going out instead. It worked out well anyway because  Friday night is one of the only nights the fiance and I get to eat dinner together, so this was a good one for him to come home to!

Everything went pretty smoothly in the making, it's a lovely recipe for putting it in the oven, setting the timer for the glazings, and picking up a good book. Overall, a success! It's definitely going in the "try again" file.

I'm caught! No, I didn't tie the legs or twist the wings, oops!
Roast Chicken with Maple Pepper Glaze
2 lbs sweet potatoes (about 3) peeled and cut into 1 1/2 inch pieces
2 tablespoons cooking oil
1 teaspoon salt
1 1/4 teaspoon fresh ground black pepper
1 chicken (3- 3 1/2 pounds)
1 tablespoon butter, cut into small pieces
6 tablespoons pure maple syrup

1. Heat the oven to 425. In a large roasting pan, toss the sweet potatoes with 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of pepper. Push them to the edges of the pan, leaving room in the middle of the pan for the chicken.

2. Rub the cavity of the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Twist the wings behind the back and tie the legs together. Put the chicken, breast side up, in the center of the roasting pan. coat the chicken with the remaining tablespoon of oil, sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and dot with the butter. Roast for 30 minutes. 

3. Meanwhile, in a small bowl, combine the maple syrup and the remaining 3/4 teaspoon pepper. Remove the roasting pan from the oven and stir potatoes. Brush the chicken with about 2 tablespoons of the glaze. Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the remaining glaze 2 more times, until chicken and potatoes are just done, about 30 minutes longer. Transfer to a plate and keep warm for 10 minutes. 

4. Meanwhile, pour off the fat from the roasting pan. Add any accumulated juices from the chicken to the liquid in the pan. Serve chicken with pan juices and sweet potatoes.