A whole roasted chicken is such a nourishing, warming meal. Save the leftover bones and skin to make a flavorful homemade chicken stock and use the leftover meat for another meal, such as the Harvest Squash Soup. Serve this recipe along with the Garlic Braised Collard Greens or steamed green beans for a balanced meal.
Preparation Note
Rinse the chicken under cool running water, then pat dry. Set the chicken on your counter for 30 to 60 minutes to bring to room temperature before cooking. This ensures even cooking.
Ingredients
5 pounds
whole chicken
1 medium
onions
chopped
3 medium
sweet potatoes
peeled and chopped
3 tablespoons
extra virgin olive oil
divided
3 teaspoons
ground cumin
1 teaspoons
cinnamon
½ teaspoons
freshly ground
black pepper
2 teaspoons
sea salt
