Roasted Chicken, Sweet Potatoes and Carrots

This Chicken is tender, juicy and full of flavor from the roasted onions and sweet potatoes. All you need is my spice mix, olive oil and white wine to marinate the chicken and vegetables.


1 large roasting chicken

2 tablespoons my seasoning mix

1 large onion (chopped)

3 to 4 large sweet potatoes (sliced in half or quartered)

3 large carrots (chopped)

1/4 cup olive oil

1/4 cup white wine

1 teaspoon rosemary (optional)

1 large lemon (sliced)

1/2 stick butter (cut into pieces)


Marinate chicken with 1 tablespoon seasoning, half of oil and half of wine. Let marinade for about 1 hour or overnight in refrigerator.

When ready to cook set oven at 400 degrees F.

Remove chicken from refrigerator and let sit for 20 minutes to reach room temperature.

Mix onions, carrots and sweet potatoes with the remaining seasoning in a bowl. Toss well to coat.

Place chicken in a large baking sheet. Surround with vegetables.

Top chicken with lemon slices and rosemary if desired.

Cook for 1 and 1/2 hours or longer until chicken is crispy

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