POT-ROASTED CHICKEN WITH SWEET POTATOES AND ONIONS

By JoyceW-2

The secret to the moist chicken and flavor of this dish is to perss a circle of parchment paper over the food before sealing the pot with the lid. This helps keep the steam and juices close to the meat and vegetables.

Ingredients

• 1 (3 1/2 to 4 pound) cut-up whole chicken
• 1/4 cup unsalted margarine, softened
• 3 tablespoons thyme
• 1 teaspoon dried poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons olive oil
• 2 large onions, cut into 1 inch wedges
• 4 large garlic cloves, minced
• 2 pounds sweet potatoes ( 3 to 4 potatoes), peeled, sliced crosswise ( 1 1/2 inchs)
• 1 tablespoon lemon juice

Details

Servings 6

Preparation

Step 1

Heat oven to 350° F. Cut round of parchment paper to fit diameter of Dutch oven. With kichen shears, remove back rib bones from breast and thigh portions of chicken. (This will make the pieces smaller and easier to fit into the pot.) Stir margarine, thyme, poultry seasoning, salt and pepper in small bowl. Coat chicken with half of the margarine mixture.

Heat Dutch oven over medium-high heat until hot. Add oil; heat until hot. Cook chicken, in batches, 5 to 7 minutes or until golden brown, turning once and adjusting heat as necessary. Remove chicken.

Add onions to Dutch oven; cook and stir over medium heat 1 minute. Add garlic; cook and stir 30 seconds or until fragrant. Add sweet potaotes; cool and stir 1 minute. Stir in remaining margarine mixture until melted; cook 1 minutes. Nestle chicken in one layer in vegetables. Press parchment paper round over chicken; cover with lid.

Bake 50 to 60 minutes or until chicken is no longer pink in center and vegetables are tender. Remove and discard parchment paper. Remove chicken and vegetables.

Skim off any fat that rises to surface of sauce; bring sauce to a boil over high heat. Stir in lemon juice; boil 3 to 4 minutes or until slightly thickened. Serve chicken alongside vegetables; spoon sauce over chicken.