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Rosemary-Orange Roast Chicken with Caramelized Onions and Sweet Potato Mash Recipe

Rosemary-Orange Roast Chicken with Caramelized Onions and Sweet Potato Mash recipe


This dish is a warm, comforting meal with juicy chicken roasted with sweet oranges and rosemary. It's served with creamy sweet potato mash and sweet caramelized onions. It's a yummy dinner that feels special but is easy to make.


1 large sweet potato
2 lbs chicken thighs, boneless skinless
1 small bunch fresh rosemary
1 orange
6 fl oz milk
3 large onions
2 tbsp olive oil
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt to taste
Pepper to taste


Preheat the oven to 425°F.
Wash and dry the sweet potato and fresh produce.
Remove rosemary leaves from the stems; discard stems and finely chop the leaves.
Zest the orange and squeeze its juice into a bowl with the chopped rosemary; add brown sugar, cinnamon, nutmeg, salt, and pepper. Mix to create the marinade.
Pat the chicken dry with paper towels, add to the bowl with the marinade, and turn to coat; set aside.
Peel and slice onions into thin strips. In a skillet over medium heat, add olive oil and onions. Cook, stirring occasionally, until onions are golden and caramelized, about 15 minutes.
Cut the sweet potato into large chunks and place in a pot, covering with water. Bring to a boil, then simmer until tender, about 20 minutes.
Place the marinated chicken in a roasting pan. Roast in the oven until the chicken is cooked through and has an internal temperature of 165°F, about 25-30 minutes.
Once the sweet potatoes are tender, drain and return to the pot. Add milk, salt, and pepper. Mash until smooth.
Serve the roast chicken with a side of sweet potato mash and top with caramelized onions.

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