Fall Dinner Recipe – A Perfectly Roasted Chicken with Sweet Potato Wedges

Fall Dinner Recipe – A Perfectly Roasted Chicken with Sweet Potato Wedges

A perfectly roasted chicken is a beautiful sight. Especially in the fall, the aroma that takes over your kitchen while it’s baking is heaven. When done right, the end product will be a perfectly crisp-on-the-outside, juicy-on-the-inside bird that will impress anyone, even though it’s actually very simple do to.

Buying a whole chicken is economical, too. You’ll pay a fraction per pound that you would if you were just buying individual cuts. Even if you don’t want to use a whole chicken to roast at once, if you’re willing to learn how to break it down in to different cuts, you can save a lot of money by buying the whole bird and using the different cuts for different meals. You can also use left-over meat from a roasted chicken for salads, sandwiches, tacos, etc. So thrifty and delicious.

Fall dinner Recipe detail

Perfectly Roasted Chicken with Sweet Potato Wedges Recipe


For the chicken:

  • 1 4-6 lb Organic, free-range Chicken
  • 1 lemon
  • 5 garlic cloves
  • 5-6 springs fresh thyme
  • ¼ cup olive oil
  • Salt & Pepper

For the Roasted Sweet Potato Wedges

  • 2-3 large  organic sweet potatoes
  • 2 tbsp olive oil
  • Salt & pepper


For Chicken:

  1. Pre-heat oven to 450 degrees
  2. Rinse chicken, pat dry. Place in roasting pan.
  3. Grate 1 tsp lemon peel off lemon, combine with olive oil.
  4. Cut lemon into wedges, stuff 3-4 wedges in to chicken cavity
  5. Remove skin from garlic cloves, add to chicken cavity
  6. Add 4 sprigs thyme to cavity, truss chicken, or simply tie legs closed with twine.
  7. brush entire chicken with olive oil. Sprinkle generously with salt (this makes the skin nice and crispy) and pepper. Chop remaining thyme and sprinkle on chicken.
  8. bake at 450 for 20 minutes. Then turn temp down to 375, and bake for another 1.5 hours (or until thickest part of the thigh reads 180 degrees

*Don’t let that chicken caracas go to waste –  use it to make chicken broth!

For Sweet Potato Wedges:

  1. Preheat oven: 375 degrees
  2. Slice sweet potato in half long ways
  3. Slice each half in to 3-4 wedges
  4. place on rimmed baking sheet, brush with olive oil on either side, sprinkle with salt & pepper.
  5. Bake for 20 minutes, then turn each wedge over. Bake for another 20-25 minutes, until edges begin to crisp.

How do you use a whole chicken for a meal? Do you have any great recipes?

Check out more great fall recipes here!




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1 Comment:
  1. Hi Crystal,
    This looks great. Just want to clarify – do you peel the sweet potatoes or leave the skins on? Thanks!

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