We converted this Pioneer Woman whole roast chicken recipe into a weeknight meal: http://piglettedc.tumblr.com/post/159735500171/roast-chicken-coated-with-lemon-rosemary-butter Our weeknight modifications: first, preheat oven to 425 and spray a baking sheet with oil. Second, cut 4 small (or 2 medium) Korean sweet potatoes into 2×3” chunks (keeping skin on), slice 1-2 shallots into 1/2” slices along the grain (see Note below), and lightly coat with olive oil, salt, and black pepper. Set aside. Third, pat dry 4 large skin-on, bone-in chicken thighs and place on a paper towel-lined cutting board. Combine 2 Tbsp unsalted butter (softened), 2 tsp minced fresh rosemary leaves (about 1 small sprig), and the zest from one lemon (set aside the lemon for later use). Using a gloved hand, slather the chicken thighs with the butter mixture, including under the skin. Place each thigh, skin side up, on the lightly oiled baking sheet, leaving about 2 inches around each thigh. Place the sweet potato mixture in a single layer around the thighs. Squeeze the juice of half the lemon over the chicken and the potato-onion mixture. Lightly season the chicken with salt and pepper. Roast at 425 for 10 mins, then increase temp to 450 and continue roasting until chicken and potato are cooked through (about 35 more mins, for a total roasting time of 50 mins). To further brown the chicken skin, we finished off by broiling on low (8 inches from flame) for 2 mins. Just before serving, we squeezed the remaining half-lemon over the sheet pan. (Apr. 2018)
Note: I recommend limiting the number of shallots to prevent too much liquid from leaking onto the sheet pan. Liquid will cause the sweet potatoes to steam rather than roast. You may end up with sweet potatoes that are mushy instead of browned and crispy. Another trick is to push the sweet potatoes towards the edge of the sheet pan, where liquid is less likely to accumulate.
Cooking Adventures 