Sunday, December 6, 2009

Rosemary-Orange-Glazed Chicken with Sweet Potatoes (Paleo-Friendly)

Rosemary-Orange-Glazed Chicken with Sweet Potatoes
Serves 8

For the marinade:
Zest and juice of 2 oranges
4 garlic cloves, minced
2 Tbs. Champagne vinegar (*use the juice of 1/2 grapefruit)
2 Tbs. finely chopped fresh rosemary
2 Tbs. olive oil
Salt and freshly ground pepper, to taste

2 chickens, each 3 1/2 lb. and cut into 8 pieces
3 sweet potatoes, about 1 1/2 lb. total, peeled and cut into 1 1/2-inch chunks
2 leeks, white and light green portions, rinsed well and finely chopped
Zest and juice of 1 orange
1 Tbs. finely chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground pepper, to taste

To make the marinade, in a small bowl, combine the orange zest and juice, garlic, vinegar, rosemary, olive oil, salt and pepper and stir until blended.

Place the chicken in a large sealable plastic bag or large bowl and pour in the marinade, coating the chicken evenly. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

Preheat an oven to 425°F.

Place the chicken and the marinade in a large, heavy roasting pan. Arrange the sweet potatoes and leeks around the chicken, making sure to coat the vegetables with the marinade.

Roast until the chicken shows no sign of pink when the thickest parts are cut into near the bone, the skin is brown and crisp, and the sweet potatoes are tender, about 1 hour and 10 minutes. Stir the chicken and potatoes once or twice while cooking. Using tongs, transfer the chicken to a warmed platter and cover loosely with aluminum foil.

Place the pan with the sweet potatoes over medium-high heat, and add the orange zest and juice and chopped rosemary. Cook, stirring, until the potatoes are very soft and the sauce is slightly thickened, about 2 minutes. Taste and adjust the seasonings with salt and pepper. Arrange the sweet potatoes around the chicken and pour the sauce over the meat. Garnish with rosemary sprigs and serve immediately.

*This recipe could also be made using Cornish Game Hens.

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