Roasted Chicken with Yama Sweet Potatoes, Carrots, and Onions

Recipe: Rina Oh

Yields 8 servings

Ingredients

2 2 ½ -3 lbs. whole chickens

1/4 cup grapeseed oil for cooking

1 tablespoon sea salt

fresh ground pepper

2 tablespoons fresh rosemary, chopped

8 cloves garlic, crushed

2 tablespoons butter

2 tablespoons grapeseed oil

1 lb. yama sweet potatoes, mirepoix

2 large carrots, mirepoix

1 large white onion, mirapoix

1 tablespoon fresh rosemary, chopped

2 cloves garlic, crushed

sea salt and pepper to taste

2 tablespoons butter

Directions

1. Preheat oven to 400 degrees.
2. Season Chicken skin and cavity with salt and pepper. Heat a large saute pan on the stovetop on medium-high (wait until the pan is very hot) and add two tablespoons of grapeseed oil. Reduce heat to medium and sear trussed chicken for about 2-3 minutes on each side  starting with the leg, back, leg, breast until skin is golden brown. The color of the final chicken will be determined during the initial searing. Make sure you get the color desired now! Repeat steps for the second chicken, add garlic and rosemary into cavity and grease chicken with butter. Set aside.
3. On the stovetop heat a saute pan, add grapeseed oil and cook vegetables on medium-high heat for about 3-5 minutes until they start to carmelize. Remove from pan and into a roasting pan. Make a well in the center and add chickens.
4. Roast in the oven for about an hour and a half. Remove and let rest for 10 minutes.
5. Quarter chicken, starting with the legs, then breasts.