Roast Chicken w/Sweet Potato Mash for Thyroid & Autoimmune Meal Plan

Roast Chicken with Sweet Potato Mash
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
For Roast Chicken
  1. 1 whole 4-pound chicken, giblets reserved for another use
  2. 1 clove of garlic, chopped
  3. 3 sprigs fresh rosemary, chopped
  4. 3 leaves of fresh sage, chopped
  5. 5 sprigs of fresh thyme, chopped
  6. 1 tablespoon celtic sea salt
  7. Fresh ground black pepper
  8. 1/4 cup (1/2 stick) pastured butter, softened room temperature
For Sweet Potato Mash
  1. 4 large sweet potatoes
  2. 4 tbsp pastured butter
  3. Celtic sea salt & fresh ground pepper to taste
Instructions
  1. Preheat oven to 500 degrees
  2. Chop garlic, rosemary, sage and thyme. I like to make a pile of the herbs including the garlic and salt & pepper and then chop them with a knife called a Mezzaluna. It takes no time at all to chop herbs with this tool. You can use a standard chef's knife as well.
  3. Combine the herb mixture thoroughly into softened butter.
  4. Rinse chicken under cold water and pat dry with clean towel or paper towels.
  5. Rub butter mixture all over chicken skin (I use my hands for this)
  6. Arrange a rack in upper third of oven
  7. Place chicken, breast side up, in a 9X12 glass Pyrex dish or in a roasting pan.
  8. Put chicken in oven and start on potatoes
  9. Poke wholes with fork around each sweet potato
  10. Wrap each potato individually. First in parchment paper, then in foil
  11. Put on a sheet pan and into oven on a rack underneath chicken
  12. Cook chicken for 20 mins on 500 degrees or until skin is a light golden brown color
  13. Turn oven down to 400 degrees
  14. Roast chicken and cook potatoes for an additional 30-35 mins or until thermometer inserted into the thickest part of the thigh registers 165°F. Let rest for 10 minutes.
  15. While chicken is resting, you can pull sweet potatoes out of oven and either split in half and serve on plates with a pat of butter or scoop out the innards and blend with an immersion blender or hand blender and spoon onto plates
  16. Now carve the chicken and serve
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