Maple and Sage Roasted Chicken with Sweet Potatoes and Cipollini Onions

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Maple and Sage Roasted Chicken with Sweet Potatoes and Cipollini Onions

The past few days have be seasonally pretty but unseasonably cold (at least in my opinion) resulting in my reaching out for several comforting, “stick to the ribs” kind of fare. I realize that most people would agree, that I do not need more to stick to the ribs, but this comforting one dish chicken redolent with all the herbs of the season is definitely worth a try. Maple and Herb Roast chicken complete with sweet potatoes makes a perfect one dish meal, that is great for these cool and busy evenings. I love this time of the year, despite the fact that all the various components of my life leave me rather busy. I have however decided that I function well (yes, I know, I am crazy!) when I am frantically busy. Somehow, it offers me less time to procrastinate and that helps!

Despite, the rather homely looking picture (which I managed to grab, as I was out and out about, just before serving it up), this does make for a pretty dish. Seasoned with a beautiful maple and ginger glaze, the chicken is cooked up in a fairly tight serving dish resulting in a moist and saucy bird. I add in sweet potatoes and pearl or cipollini onions to absorb the sauce, which is well seasoned with sage and chives from the garden to create balance and character making this a comforting one-dish meal that does not need much attention. The depth of the pure maple syrup works magically with the herbs and sweet potatoes.

In fact, I pre-assemble the chicken the night before and stick it in the oven a couple of hours before we are ready to eat, a little basting here and there and that is all folks!

The best part of this dish is that we can use the leftovers, for soup the following day. Sure there are plenty of ways to use the leftovers my family loves this as a chicken and red lentil soup that I cook up in the slow cooker. Comforting and hearty, the recipe for the soup is for another day when we are ready for another one dish meal. Any remaining pan drippings can also be added to flavor the soup.

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Maple and Sage Roasted Chicken with Sweet Potatoes and Chipollini Onions

Prep Time: 2 hours

Cook Time: 2 hours, 30 minutes

Yield: 6 to 8

A lovely roast chicken one-pot meal that is redolent with the colors and flavors of fall.

Ingredients

1 3 to 4 pound, organic and free range chicken
For the seasoning or marinade
1 tablespoon paprika
2 limes
11/2 teaspoons salt
1 teaspoon red cayenne pepper
½ teaspoon turmeric
20 sage leaves
½ cup of chopped chives, plus extra to garnish
½ cup of pure maple syrup
For the cooking
4 large sticks cinnamon
3 to 4 bay leaves
2 medium sized sweet potatoes, cut into wedges
15 pods of garlic
15-20 cipolllini or pearl onions, peeled and halved

Instructions

Place the chicken on a flat surface and loosen the skin.
In a mixing bowl add the paprika, cut and squeeze in the lime juice, salt and red cayenne pepper, turmeric, sage leaves, the half cup of chives and the maple syrup.
Rub and spread the chicken with this mixture, allowing it to reach the corners and under the skin and crevices.
Place the chicken in a large casserole or roasting dish.
Break the cinnamon in large pieces, place around the chicken and add the bay leaves.
Scatter the sweet potatoes, garlic and the onions.
Cover the chicken with a large piece of foil and set aside for 4 hours to overnight in the refrigerator.
Heat the oven to 350 degrees and cook the chicken for an hour with the foil on.
After an hour, remove the foil and baste the chicken well with the drippings, cook uncovers for 1 hour or a little longer to ensure a moist and well cooked chicken.
Remove the chicken, garnish with more chives.
To serve, cut up pieces, spoon on a plate with the sauce and vegetables, discard any whole spices.

Notes

Most the prep time is for marinating and the chicken cooks well in the oven with minimal attention.

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