Orange and Herb Roasted Chicken with Sweet Potatoes
Prepare to tantalise your taste buds with our Orange and Herb Roasted Chicken with Sweet Potatoes recipe. This delightful dish marries the succulent tenderness of roasted chicken with the natural sweetness and earthy richness of sweet potatoes, all infused with a burst of citrusy orange and a medley of aromatic herbs and spices. As it cooks to perfection, your kitchen will be filled with irresistible aromas that will have everyone eagerly awaiting dinner.
This recipe is a harmonious blend of flavours and textures that’s perfect for a special family dinner or entertaining guests. The fragrant thyme, zesty orange, and warm spices come together harmoniously, creating a flavour profile that is both familiar and extraordinary.
Whether you’re preparing this dish for a special family dinner, a festive gathering, or simply to treat yourself to a gourmet meal at home, it promises to be a showstopper. With every bite, you’ll savour the marriage of savoury and sweet, citrusy and earthy, in a harmonious dance of flavours that culminate in a delightful culinary experience.
So, preheat your oven, gather your ingredients, and get ready to savour the magic of our Orange and Herb Roasted Chicken with Sweet Potatoes. Your taste buds are in for a treat!
Basic Ingredients for Orange and Herb Roasted Chicken with Sweet Potatoes
Roasted Chicken with Sweet Potatoes
Whole Chicken: The star of the dish, the whole chicken, provides tender, succulent meat that absorbs the flavours of the marinade and herbs as it roasts.
Sweet Potatoes: Sweet potatoes offer natural sweetness and a creamy texture that pairs wonderfully with the chicken and the zesty orange.
Orange: The orange slices infuse the dish with bright, citrusy notes, complementing the richness of the chicken and sweet potatoes.
Orange Juice: The orange juice adds acidity and sweetness to the marinade, enhancing the overall flavour profile of the dish.
Olive Oil: Olive oil not only helps to coat the chicken and sweet potatoes for even roasting but also contributes a pleasant, fruity note to the marinade.
Fresh Thyme: Fresh thyme brings an earthy, herbaceous aroma and flavour that pairs beautifully with the chicken and sweet potatoes.
Honey: Honey balances the acidity of the orange juice, providing a touch of natural sweetness and a glossy finish to the dish.
Minced Garlic: Garlic imparts a robust, aromatic flavour that complements the chicken and the other seasonings.
Cumin Powder: Cumin adds warmth and depth to the marinade, enhancing the overall savory profile.
Paprika Powder: Paprika contributes smokiness and a mild, sweet heat to the dish.
Coriander Powder: Coriander powder offers a citrusy, slightly nutty flavour that pairs well with the other spices.
Chilli Flakes: Chilli flakes provide a hint of spiciness to balance the sweetness and add excitement to the dish.
Salt: Salt is essential for seasoning and enhancing the flavours of all the ingredients.
Black Pepper: Black pepper adds a mild, aromatic heat that elevates the overall taste of the dish.
alternative ingredients
Chicken: You can use chicken pieces like thighs, drumsticks, or breasts if you prefer, but adjust the cooking time accordingly.
Potatoes: If you don’t have sweet potatoes, regular potatoes or other root vegetables like carrots or parsnips can be used as a substitute.
Herbs: If fresh thyme is unavailable, dried thyme or other fresh herbs like rosemary or sage can be used.
Spices: Feel free to customise the spice blend to your taste, using spices like smoked paprika, ground cinnamon, or turmeric.
Preparation Tips for Orange and Herb Roasted Chicken with Sweet Potatoes
- Even Slicing: Ensure the sweet potatoes are cut into uniform slices to ensure even cooking.
- Marinade Time: For enhanced flavour, marinate the chicken for at least 30 minutes before roasting or even overnight in the refrigerator.
Serving Tips for Orange and Herb Roasted Chicken with Sweet Potatoes
- Garnish: Garnish the dish with fresh thyme leaves or orange zest for a pop of color and extra flavor.
- Side Dish: Consider serving this dish with a side of roast vegetables, a simple salad, or a crusty baguette to soak up the delicious juices.
storage tips
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or microwave.
Freezing: While best enjoyed fresh, you can freeze leftover chicken and sweet potatoes in an airtight container for up to 2-3 months. Reheat in the oven for best results.
Orange and Herb Roasted Chicken with Sweet Potatoes
Ingredients
- whole chicken, approximately 1.2kg
- 3-4 large sweet potatoes, cut into thick slices
- 1 large orange, cut into slices
- ⅓ cup orange juice
- orange zest
- ⅓ cup olive oil
- 3 stems of fresh thyme, finely chopped
- 1/4 cup date molasses
- 2 tsp minced garlic
- 1 tsp cumin powder
- 1 tsp paprika powder
- 1 tsp corainder powder
- ½ tsp chili flakes
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 230°C (482°F).
- In a small bowl, prepare the marinade by combining the orange juice, olive oil, finely chopped fresh thyme, honey, minced garlic, cumin powder, paprika powder, coriander powder, chili flakes, salt, and black pepper. Mix well and set aside.
- Pat dry the whole chicken and lightly season with salt, both inside and outside.
- Place the chicken and the sliced sweet potatoes in a large oven pan. Drizzle the prepared marinade over the chicken and sweet potatoes. Make sure to rub the marinade all over the chicken, both on the skin and inside the cavity. Tuck some of the orange slices under and around the chicken for added flavor.
- Place the pan in the preheated oven at 230°C (482°F) and roast for 15 minutes. This initial high temperature helps to crisp up the chicken skin.
- After 15 minutes, reduce the oven temperature to 170°C (338°F). Continue roasting for an additional 50 to 60 minutes or until the chicken is cooked through and the skin is golden brown. You can check the chicken's doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F).
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before carving.
- Serve the succulent roasted chicken with a side of roast vegetables on the side.
Did you make this recipe?
Tag @cookingwithzahra on Instagram and hashtag it #cookingwithzahra so we can see all the deliciousness!
