Harvest Roasted Chicken

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The flavors in this chicken ensemble make for a delightful fall evening.


  • 1 whole chicken, skin removed
  • ¾ tsp sea salt per pound chicken
  • 2 garlic cloves per pound chicken
  • 1 tbsp olive oil per pound chicken
  • 2 tsp fennel
  • 1 tbsp dried sage
  • 3 bay leaves
  • 1 package roasted peeled chestnuts (around 6 oz)
  • 2 medium yellow onions, coarsely chopped
  • 2-3 sweet potatoes, in 2-inch discs or cubes
  • 1 tsp sea salt
  • 2 tbsp sugar or maple syrup
  • 1 tsp dried sage
  • 1 tsp dried basil and/or oregano
  • olive oil, to drizzle


Preheat oven to 475. Crush or chop garlic cloves and allow to sit in a small bowl with measured olive oil. Toss together the chestnuts, onions, sweet potatoes, 1 tsp sea salt, maple syrup, sage and basil/oregano with some olive oil until lightly coated and spread at the bottom of a roasting pan or large casserole dish. Place chicken on top. Rub chicken all over with olive oil-garlic mixture. Rub with salt (including the cavity). Grind fennel and sage and rub over the chicken. Place bay leaves inside cavity. If desired, some of the vegetable/chestnut mixture can also be inserted in the cavity. (sweet potatoes, chestnuts, and onions all taste really good out of the cavity!)

Roast at 475 for 25 minutes, then reduce heat to 425 and cook for another 35-45 minutes, until meat is cooked and vegetables are tender. If necessary, stir vegetable mixture and cover pan with aluminum foil to prevent drying or burning.