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roast chicken with chestnuts

Roast Chicken with Chestnuts and Orange Yam Mash

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
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Servings

4 Servings

Ingredients

  • 1 bulb fennel cut into 8 large wedges
  • 6 cipollini onions peeled and halved
  • 1 4 to 5- pound whole organic chicken
  • 1-2 tablespoons kosher salt
  • Freshly ground black pepper
  • 6 sprig fresh thyme or 1 tablespoon dried thyme
  • 2 tablespoon extra virgin olive oil
  • 1 3.5-ounce bag roasted chestnuts
  • 3 yams or sweet potatoes peeled and cubed
  • ¼  cup orange juice
  • 2 tablespoons vegan butter or coconut oil

Instructions

  • Preheat oven to 400°F.
  • Arrange fennel and onions in the bottom of a roasting pan or heavy cast iron skillet. Rinse chicken with cold water, pat dry and set in the middle of the pan.
  • Season inside cavities and outside of the chicken liberally with salt and pepper. Place thyme springs on top of vegetables and drizzle everything with olive oil.
  • Roast uncovered for about 1 hour or until internal temperature reaches 165°F. Sprinkle chestnuts in roasting pan for last 15 minutes of roasting to heat.
  • While chicken is roasting, bring a large pot of water to a boil. Add yams and simmer until tender, about 15 to 20 minutes. Drain well and return to pot. Mash with a potato masher or fork and stir in orange juice and vegan butter or coconut oil.