Hello there!
Lemon Butter Rosemary Chicken.. ughh, it even sounds delicious! But wait… then you want to throw some sweet potato wedges in the mix? Whew chile!
No, seriously, thank me later because this recipe will have your guests ask for a to-go plate.
This is the perfect “I feel like cooking and baking a lil’ something but nothing too complicated” kind of dish and the sweet potato instead of regular potato fits right into the scheme.
I used a frying pan and then a baking dish, but if you’re one lucky enough to own a cast iron skillet, just go ahead and use that: first on the stovetop and then in the oven.
Regarding the chicken, the old broke-college-student Mich would have told you that any type chicken would work for this recipe, but the new Mich (slightly less broke)?! Oh no, not the new me! Free-range chicken is the way to go: they may be on the skinny side and not look as plump compared to their GMO counterparts, but they taste 10 times better.
Another thing: whenever I have the time, especially if I’m cooking whole chickens or turkeys, I like to brine the meat.
Brining?
Brining is the method of submerging the meat for 4 to 24 hours in salted and seasoned water: it’s a great way to ensure that your chicken stay juicy and tender after roasting.
I brined mine for 18 hours.
Again, this step is completely optional, so skip it if you don’t have the time.
Well, now that we have got all of that out of the way, let’s jump to the recipe.
Bon appetit!
Lemon Butter Rosemary Chicken and Sweet Potato Wedges
Course: MainCuisine: AmericanDifficulty: Intermediate3
servings30
minutes1
hour30
minutes8
hoursDelicious and tender “Lemon Butter Rosemary Chicken”… and then you want to throw some sweet potato wedges in the mix? Whew!
Ingredients
- Brining (optional)
1 cup coarse salt
1/2 cup of Thyme (dried)
1 Onion
3 Garlic cloves
- Chicken
1 Free-range chicken
1 tablespoon Olive oil
3 tablespoons Unsalted butter
1 Onion (sliced)
6 Cloves garlic (crushed)
1 Lemon (juice)
1 Lemon (sliced)
Salt
Black pepper
2 Rosemary springs
- Sweet Potatoes
2 large sweet potatos
2 tablespoons of olive oil
Coarse Salt
Pepper
Rosemary
Directions
- Brining (optional)
- Cover with water.
- Add thyme and rosemary and coarse salt.
- Close the container and place in the fridge for at least 8 hours.
- Place whole chicken in a large container.
- Sweet Potatoes
- Preheat your oven to 200°C.
- Cut the sweet potatoes into wedges.
- Wash and dry the wedges and place them into a large bowl.
- Add the olive oil, salt, pepper and rosemary and mix.
- Spread the mix onto a baking tray.
- Bake for 40 minutes.
- Chicken
- Cut chicken into pieces.
- Season chicken thighs with salt, pepper and dried thyme.
- Add the oil to a large hot pan.
- Sear the thighs, until skin is golden and crisp on both side. Set aside.
- Melt the butter in the pan.
- Add in the onion and garlic. Cook until golden.
- Place the chicken in the pan.
- Pour in the lemon juice, and add the lemon slices.
- Cook for 3 minutes.
- Transfer the chicken and the sauce to a baking pan and cook in the oven for 30 minutes, or until completely cook through.
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