This Sunday dinner of Rosemary Lemon Roasted Chicken with Spiralized Shoestring Sweet Potato Fries started out by looking around my refrigerator and pantry to see what I could come up with for a substantial meal. Though it had humble beginnings, I was thrilled with how well this came together! The Rosemary Lemon Roasted Chicken is simple, but juicy and delicious. It could easily be doubled for a crowd, or the leftover chicken could be used in a multitude of ways. The Spiralizeded Shoestring Sweet Potato Fries were a fun, crispy side dish. Most fries are cooked in unhealthy oils, but this healthier version is cooked in coconut oil! My 3 year old gobbled this meal up, and even asked for seconds.
Do not be intimidated by the spiral cut of the sweet potatoes! Cutting them this way was actually much faster than dicing them. You may have to hold the spiralizer down on the counter, because the sweet potatoes are a more dense vegetable. My Paderno spiralizer is a such a go-to for me this summer. I highly recommend it! To cut these sweet potatoes to make shoestring fries, I used the blade that is third from the left. I have a video that I will post on instagram.
The next night I was able to use the leftover chicken on a green salad with feta and a light vinaigrette. For a crunchy topping, I reheated some of the shoestring sweet potato fries and piled them on my salad.
I legitimately think this is the best roasted chicken I have made. And probably the easiest. I will make this again soon! This is the chicken right out of the oven. It did not look pink – just poor lighting!