Serves 6
180 min
Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans
Recipe GLPR98d677ae3d60f4
A vibrant one-pan roasted chicken surrounded by tender sweet potatoes, fresh green beans, and caramelized onions, all infused with a fragrant rosemary-garlic butter sauce. The chicken roasts until golden and juicy while the vegetables absorb the rich, herbaceous flavors.
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Ingredients
½ cup butter
2 teaspoons dried rosemary
2 tablespoons minced garlic
2 tablespoons fresh parsley, chopped
1 teaspoon salt
½ teaspoon ground black pepper
1 whole roasting chicken (5-6 pounds)
2 large sweet potatoes, sliced into ½-inch rounds
1½ to 2 pounds fresh green beans, trimmed
1 medium onion, sliced and separated into rings
Directions
Preheat your oven to 350°F. Position a rack in the lower third of the oven.
Heat the butter in a microwave-safe bowl until melted, about 1-2 minutes on high power. Stir in the dried rosemary, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined. Set aside.
Pat the whole chicken dry with paper towels. Place it breast-side up in a large roasting pan.
Arrange the sweet potato slices, trimmed green beans, and onion rings around the chicken in the roasting pan, distributing them evenly.
Drizzle the rosemary-garlic butter mixture over the entire chicken and all the vegetables, ensuring the chicken is well coated.
Cover the roasting pan tightly with foil or a lid. Roast at 350°F for 1½ hours, basting the chicken and vegetables with the pan juices every 30 minutes.
Remove the foil or lid and continue roasting for 30 minutes to 1 hour longer, until the chicken's internal temperature reaches 165°F at the thickest part of the thigh (not touching bone), and the juices run clear when pierced. Baste with pan juices occasionally during this time.
Once cooked, remove the roasting pan from the oven and let the chicken rest for 5-10 minutes before carving. Serve the chicken with the roasted sweet potatoes, green beans, and onions, drizzling with the pan juices.
