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Roasted chicken over sweet potatoes!

Today I share yet another version of my roast chicken (yes, roasting chicken is one of my hobbies! LOL!)

So far, I’ve always found that putting potatoes aside a roasting chicken and allowing them to roast along the chicken in the fat and juices the chicken drains is a marvelous idea. Today I gave it a twist and tried it with sweet potatoes and the results were outstanding.

I didn’t really think it too much when I started it, but It’s definitely worth sharing.

roasted chicken over sweet potatoes

When you roast a chicken the way I do, “con mala fe” (literal from Spanish “with bad faith”, but a more accurate translation would be “wicked, evil, etc.” and the idea is to leave you breathless, shocked and convinced you haven’t tasted chicken before this one) the chicken drains juices and fat that will be absorbed by the potatoes or in this case, sweet potatoes.

As you might imagine, the potatoes or sweet potatoes (you can try using both) will have an amazing flavor. You’ll really love this one.

As I have not shared my recipe for “pollo asado con mala fe” or “wickedly roasted chicken” I’ll do it now.

Ingredients

• 1 whole chicken.
• ½ tbsp. salt per pound.
• ½ tbsp. pepper per pound.
• ½ tbsp. oregano per pound.
• ½ tbsp. crushed garlic per pound.
• ¼ tbsp. saffron per pound.
• ½ tbsp. olive oil per pound.
• 1 tbsp. sour orange juice per pound (you can use lemon juice if you can find sour oranges)

Ingredients for the glazing sauce

• 33% honey.
• 33% red wine.
• 33% ketchup.
• 1% wickedness.

Additional ingredients

• Sweet potatoes and potatoes.

roasted chicken over sweet potatoes

Directions.

Mix all the seasoning ingredients well and with the mixture season your chicken massaging well. (Outside and inside)

On a roasting pan add a bed of potatoes and sweet potatoes cut in squares. On top place your chicken and cover with aluminum foil.

Roast for 3-4 hours at low fire and then uncover (take off aluminum foil) and raise the fire to the max.

Start glazing by brushing the glazing sauce all around your chicken. As soon as you see it’s dry, open your oven and give it another coating. Stay close as the chicken will gild rapidly.

Once it’s ready (the color will tell you, as the meat will be long ready) take out, give it another coating and cover with aluminum foil again for 5 minutes. Once the 5 minutes have passed, uncover, give another coating and enjoy!

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Arturo

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