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.
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
Instructions
Roasting
- 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.
- 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
- 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.
- 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
- In a bowl, combine softened butter, ground cinnamon, vanilla extract, and honey. Mix until smooth and creamy.
Finishing and Serving
- 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.