sweet & savory roasted chicken

“food must not only be good to eat, but also good to think”--Claude Levi-Strauss

Some like to fix sweet potatoes sweetly, others prefer savory; this recipe is the best of both worlds. Everything used to make this meal came from local farms save the oil, salt, and pepper.

This is the first time I’ve ordered chicken from my CSA, and I couldn’t have been more pleased with the moistness and flavor. This meal makes the most of everything that’s in season right now, making it very cost-effective.

adapted from Real Simple’s recipe

serves 4
4 chicken thighs
4 chicken legs
3 tbps olive oil
2 ½ tsp kosher salt
¾ tsp fresh ground black pepper
1 ½ lbs sweet potatoes
1 medium onion
2 tbps honey

to make your chicken:
*preheat oven to 400
*pat the chicken dry with paper towels and place in the dutch oven (or roasting pan)
*drizzle with 1 tbsp oil, 1 ½ tsp salt, and ½ tsp pepper, rub to coat
*roast chicken for 25 minutes
*meanwhile, chop sweet potatoes and onions into 1” pieces and combine in a large bowl with honey and remaining spices
*after chicken has roasted for 25 minutes, add sweet potato mixture on top of chicken and cook another 25-30 minutes until potatoes are tender.