Golden Garlic Chicken with Sweet Potatoes

  • Servings: 8
  • Provided by:

    Ingredients Print Recipe

  • 3 chicken legs, (2-1/2 lb/1.25 kg)
  • 3 chicken breasts, (2-1/2 lb.1.25 kg)
  • 3 sweet potatoes, (2 lb/1 kg)
  • 3 tbsp (45 mL) lemon juice
  • 2 tbsp (30 mL) vegetable oil
  • 1 tbsp (15 mL) crumbled dried rosemary, (or 3 tbsp/50 mL minced fresh)
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 4 whole heads garlic, unpeeled
  • 1 tsp (5 mL) extra-virgin olive oil
  • 8 Fresh rosemary sprigs


Trim chicken and cut into pieces, severing legs at joint and cutting breasts in half, crosswise.

Peel potatoes; cut into 1/4-inch (5 mm) thick slices. In bowl, combine potatoes, chicken, lemon juice, vegetable oil, rosemary, salt and pepper. Arrange potatoes in single layer in 13- x 9-inch (3 L) glass baking dish. Arrange chicken, skin side up, over potatoes. Cover and refrigerate for 4 hours.

Trim tops from garlic heads; brush with olive oil. Nestle, cut side down, into chicken and potatoes. Roast in 425F (220C) oven, basting occasionally, until juices run clear when chicken is pierced and potatoes are tender, 1 to 1-1/4 hours. Halve garlic heads lengthwise to make 8 portions. Garnish with rosemary sprigs.

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