Roasted Chicken and Sweet Potatoes

Here is a great meal for a Sunday supper!  It should be called Paleo comfort food.  Everything about this dish is absolutely delicious, including the skin which Shane said was the best part.  I had a bunch of fresh rosemary that was about to not be so fresh if I didn't hurry up and use it, so that's why my chicken looks like it's covered in leaves.  :)  Use whatever seasoning you like and I promise you won't be disappointed!

Roasted Chicken and Sweet Potatoes

Prep Time: Approximately 15 minutes
Cook Time: Approximately 60-80 minutes
Serves: 4

Ingredients:

• 1 whole organic chicken
• 2 sweet potatoes, chopped into bite size cubes
• 1 yellow onion, chopped
• 4 tbsp olive oil (or grass-fed butter)
• seasoning of choice ( I used fresh rosemary, garlic, oregano, salt and pepper but you could use any poultry seasoning that you like)

Instructions:

1. Preheat your oven to 375°F.
2. Remove the giblets from inside the chicken.  Rinse and pat dry the chicken.
3. Spread the onions on a foil lined roasting pan or baking dish and place the chicken on top (the foil is for easy clean up).
4. Brush 2 tbsp of olive oil on the chicken and then rub on the seasonings.  Make sure that you get all of the sides and under the legs for even coverage!
5. Place the sweet potatoes around the the chicken, drizzle with the rest of your olive oil and sprinkle seasonings of choice on top (I only used rosemary and sea salt on the potatoes).
6. Roast for 60-80 minutes depending on the size of your chicken or until a meat thermometer reads 180°F (my chicken was 5 lbs and took the full 80).  Toss the sweet potatoes half way through for an even roast.  Dig in!