Go Back

Herb-Roasted Whole Chicken with Cinnamon Vanilla Sweet Potatoes

This gluten-free dinner features a whole roasted chicken with crispy skin, paired with sweet potatoes tossed in a homemade cinnamon-vanilla butter and fresh sautéed asparagus. The recipe balances savory and subtly sweet flavors, making it a wholesome and elegant meal perfect for weeknights or entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken about 3½ to 4 pounds, cleaned and patted dry
  • 2 medium sweet potatoes peeled and cut into cubes
  • 1 bunch fresh asparagus trimmed
Seasoning and Cooking Oils
  • 4 tablespoons olive oil
  • to taste salt
  • to taste black pepper
Cinnamon Vanilla Butter
  • 1/2 cup unsalted butter softened
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey

Method
 

Roasting
  1. Preheat the oven to 375°F (190°C). Season the chicken generously with salt and pepper, then rub with 2 tablespoons of olive oil. Place it on a roasting pan. Toss the peeled and cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper, then spread them in a separate baking dish.
  2. Roast the chicken and sweet potatoes in the oven for about 1 hour, or until the chicken skin is crispy and the juices run clear when you pierce the thickest part of the thigh. A meat thermometer should read 165°F (74°C).
Preparing Asparagus
  1. While the chicken roasts, trim the woody ends from the asparagus. Blanch the asparagus in simmering chicken broth for 2-3 minutes, then transfer to an ice bath to stop cooking.
  2. Heat 2 tablespoons olive oil in a pan over medium heat. Add the blanched asparagus and sauté until they begin to turn golden brown, about 3-5 minutes.
Cinnamon Vanilla Butter
  1. In a bowl, combine softened butter, ground cinnamon, vanilla extract, and honey. Mix until smooth and creamy.
Finishing and Serving
  1. Remove the chicken and sweet potatoes from the oven. Let the chicken rest for 10-15 minutes before carving. Serve the chicken with a dollop of cinnamon vanilla butter, alongside the roasted sweet potatoes and sautéed asparagus. Drizzle extra butter over the asparagus if desired.

Notes

  • Let the chicken rest for 10-15 minutes after roasting to keep it juicy.
  • This recipe is naturally gluten-free and can be adapted for paleo or dairy-free diets by substituting ghee for butter.
  • Cinnamon vanilla butter can be prepared in advance and stored refrigerated for up to a week.