Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans

Name: Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
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

Recipe GLPR98d677ae3d60f4

Main Course

180 min

464 cal

Servings: 6

Microwave

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is a staple at any Charlotte chain, and sweet potatoes and green beans are particularly good buys here. Cost per serving lands around $2.50–$3.00 depending on chicken price, driven mainly by the poultry. The real problem is honesty: 180 minutes is almost certainly slow-roasting time, but the stated total ignores active prep and list-to-table workflow; realistically expect 30–40 minutes hands-on plus 90–120 minutes in the oven, not a single three-hour block. This reheat and feed-forward well for a weeknight family of six, and it lands squarely in North Carolina cooking tradition, but the inflated time claim drops it just short of five stars.