Roast Chicken and Baked Sweet Potatoes

I am finally starting to get back into the groove of planning for meals again.  I gotten away from that and am finally getting back on track.  When you have things that you keep in the freezer you have to be able to plan to thaw things out.  I was thinking ahead the other day when I decided to do a roast chicken.

Roast Chicken
3 - 4 pound whole chicken
Onion, peeled and quartered
Fresh sage
Fresh marjoram
Fresh rosemary sprigs
Salt and Pepper
Place chicken into a baking pan (I used an oval shaped dutch oven), place onion and herbs into the cavity of the chicken.  Bend the wings backwards and down and tuck them under the main part of the bird.  This takes a little practice.  (My husband put the chicken into the pan and oven for me and didn't realize that he didn't know to do this, so the chicken wings are sticking up).  Drizzle chicken with olive oil and salt and pepper.  Place into a 350 degree oven and cook for about 1 hour 30 minutes.  Check internal temperature of chicken.  The internal temperature should be 165 degree Fahrenheit. If temperature of chicken is not up to the temperature that you need place back into oven and cook a little longer.


Baked Sweet Potatoes
The sweet potatoes I used for this are Japanese sweet potatoes.
Take washed sweet potatoes, poke holes into potato with a fork, roll up in foil and place in oven (on the lowest shelf)  at the same time you put the chicken in the oven. They should be fork tender when done.  If for some reason they are not done.  Place them into a bowl with lid (minus the foil) and place in microwave for 3 minutes to finish the cooking time. (Our sweet potatoes took a little longer to cook so I finished them in the microwave) Slice sweet potatoes, add a little bit of butter and some cinnamon sugar.