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Roasted Chicken and Veges

Course Main Course
Cuisine American

Ingredients

  • 3 1/2 lbs whole chicken
  • 20 oz sweet potato
  • 16 oz onions cut in 8 wedges
  • 1 apple cut in 8 wedges
  • 2 tbsp orange marmalade

Instructions

  • preheat oven to 450
  • wash and pat dry chicken
  • run chicken with salt and pepper
  • place potato and onions around chicken in the 9" x13" roasting pan
  • roast chicken and veges for 40 min
  • remove form oven and drain the juices of the chicken over the vegetables
  • add apple wedges to pan
  • return to oven and roast for 15 min
  • remove from oven and brush with marmalade
  • return to oven for 5 mins
  • thickest part of the thigh should register 175 - 180 degrees.