Roast Chicken with Sweet Potatoes and Butternut Squash
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken (about .5 kg)
- Salt and pepper, freshly ground black
- 4 medium sweet potato (s), peeled and cut into thin wedges
- 1 small butternut squash, peeled and cut into wedges
- 1 large onion (s), thinly sliced
- 1 bay leaf
- Parsley, fresh
- 1 stick celery, cut into pieces
- 1 orange (s), grated peel
- 2 sticks cinnamon, according to taste and size
- 0.25 teaspoon ¼ allspice
- 375 ml chicken broth, hot (possibly also good instant broth)
- 60 ml orange juice (concentrate)
- 2 tablespoon breadcrumbs, dry (toasted bread or similar)
- 2 tablespoon sunflower oil or canola or olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200ºC and coat a large, fire-proof dish with olive oil.
- Cut open the bird along the breast bone and push it apart. Season well with salt and pepper.
- Place the sweet potatoes, butternut squash, onion, bay leaf, parsley, celery and orange peel in the pan. Put the cinnamon sticks in between and sprinkle allspice over them. Place the chicken skin side up on top, mix the chicken broth with orange juice concentrate and pour over it. Mix the oil and breadcrumbs and sprinkle over them.
- Cook in the oven for about an hour, until the chicken is nicely browned and cooked through.
- Serve with couscous or rice and coleslaw.
- For a special touch you can add a shot of Angostura Bitter to the orange juice.
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