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!
| Prep Time | 10 minutes |
| Cook Time | 35-45 minutes |
| Servings |
people
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- 1 whole chicken skin on, cut into pieces (breasts, wings, legs, wings, thighs)
- 2-3 Tbsp olive oil
- 2 lemons juice
- 6 sprigs fresh rosemary cut in thirds or half
- 2 Tbsp kosher salt (or more if needed)
- 1 Tbsp cracked black pepper (or more if needed)
Ingredients
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- Preheat the oven to 400 degrees F. Cut the chicken breasts in half. Line the bottom of a rimmed baking sheet, or a broiler pan, with aluminum foil or parchment paper. Place a roasting rack or a cooling rack (the method I used) over the foil.
- Place all of the chicken pieces on the rack. Drizzle the olive oil and lemon juice evenly over the chicken.
- Mix the salt and pepper together in a bowl. Evenly coat the chicken (under the skin, too) with the salt and pepper.
- Place a small sprig of rosemary under the skin and between any natural cuts in the chicken to allow the flavor in infuse while cooking.
- Cook for 15 minutes, then rotate and cook for another 15 minutes. Check the internal temperature with a digital meat thermometer. If the chicken is close to 165 degrees, turn the oven onto Broil, and move the chicken under the broiler for a couple of minutes. Keep a close eye on it!! The goal is to get the skin crispier and more golden brown. If the chicken was not yet close to being done cooking internally, cook until the chicken reaches at least 155 degrees, then broil it. Before eating, the chicken needs to have reached at least 165 degrees.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 3 large sweet potatoes
- 3/4+ cup coconut oil
- sea salt
Ingredients
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- Peel the sweet potatoes, and cut points off of the ends. Using the small "noodle" attachment on the spiralizer, cut the sweet potatoes. You will want a large bowl to hold all of the noodles.
- Heat 1/4-1/2 cup of coconut oil in a large stainless pan over medium-high heat.
- Once the oil is hot, add enough sweet potato spirals to just cover the bottom of the pan. Once they cook on one side, turn with tongs. Cook until they shrink up and are crispy.
- Lay out on a large pan covered with paper towels. Do not pile up the fries! Lightly season with sea salt.
- Continue cooking the sweet potatoes in batches, until they are all cooked. If the oil gets used up, or turns darker, replace it with a fresh 1/4 cup of coconut oil.
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