This roast chicken with sweet potatoes and dates–a take on the classic chicken Marbella–is ideal for the Jewish high holidays yet ecumenical enough for Sunday suppers everywhere. It’s a mitzvah!
This sweetly savory one-pan chicken dinner is indeed worthy of a celebration. It’s easy to make, feeds a crowd, and the combination of roast chicken, sweet potatoes, and dates is truly irresistible. It’s loosely based on that classic, Chicken Marbella from The Silver Palate Cookbook. Trust us when we say your guests will be asking and perhaps even pleading for the recipe.–Angie Zoobkoff
Roast Chicken with Sweet Potatoes and Dates
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 8
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup water
- 8 garlic cloves, minced
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Two chickens (3 -to 4-pound), each cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone), backbone discarded (or saved for another use, like stock), at room temperature
- 3 large sweet potatoes (2 lbs), unpeeled, scrubbed and cut into bite-size pieces
- 12 large dried dates (about 7 oz), preferably Medjool, halved and pitted
- A small handful of chopped fresh soft herbs, such as cilantro, parsley, dill, or chives
- 1. Preheat your oven to 425°F (220°C).
- 2. In a roasting pan large enough to hold all the chicken pieces in a single layer, whisk the vinegar, olive oil, water, garlic, salt, and pepper together. Add the chicken pieces, sweet potatoes, and dates. Use your hands to mix everything together and get the mixture on all of the chicken, sweet potatoes, and dates. Move everything around so the sweet potatoes and dates are in a single layer at the bottom of the pan and the chicken is in a single layer on top, skin side up.
- 3. Roast until the sweet potatoes are tender and the chicken pieces are firm to the touch and their exposed skin is nicely browned, about 1 hour. Let the chicken rest at room temperature for at least 15 minutes before serving.
- 4. Serve the Rosh Hashanah celebration chicken straight from the roasting pan, including a spoon so you can spoon some pan juices over the top, or transfer the chicken, sweet potatoes, and dates to a platter and pour the cooking juices over the top. Sprinkle with the herbs and serve warm.