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A sheet pan filled with roast chicken pieces, sweet potato chunks, dates, and a parsley garnish.
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4.78 / 9 votes

Roast Chicken with Sweet Potatoes and Dates

This roast chicken with sweet potatoes and dates is worthy of a Rosh Hashanah celebration, but is just as welcome at your next casual gathering or Sunday supper.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Mains
Cuisine: Jewish
Servings: 8 servings
Calories: 440

Ingredients

  • 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 (3- to 4-pound) chickens, 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, unpeeled, scrubbed and cut into bite-size pieces
  • 12 large dried dates, preferably Medjool, halved and pitted
  • A small handful of chopped fresh soft herbs, such as cilantro, parsley, dill, or chives
US - Metric

Instructions

  • Preheat your oven to 425°F (220°C).
  • 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.
  • 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.
  • Serve the 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.

Nutrition

Serving: 1portion | Calories: 440kcal | Carbohydrates: 35g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1020mg | Fiber: 5g | Sugar: 12g