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Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 6 medium (3 pounds) sweet potato
- 16 cipollini onions or small white onions
- 1/2 cup brown sugar
- salt and freshly ground black pepper
- extra virgin olive oil
- 4 boneless chicken breasts
- 16 sage leaves, with stems reserved for stuffing cavity
Method
- Peel the potatoes and cut into four pieces each. Peel the onions and if they are large cut in half to form half-moons.
- Toss the onions and sweet potatoes with the brown sugar, 2 teaspoons of salt, 1/4 teaspoon of black pepper, and olive oil to moisten. Place in roasting pan.
- Preheat oven to 425'. Slice breasts in half horizontally, season with salt and pepper, and slide sage leaves between layers.
- Rub the chicken with olive oil and season their skin with salt and pepper. Place the chicken on top of the prepared vegetables in the roasting pan.
- Cook the chicken in the preheated oven for 20 minutes. Turn the oven down to 375' and add one cup of water to the roasting pan. Roast for 30-45 minutes. Add more water if the pan juices become dry.
- Let the chickens rest, covered lightly with a foil tent for 15 minutes. They will continue to cook as they rest. Serve with onions and potatoes on the side and the degreased pan juices spooned over.
