Apple Cider Roast Chicken

Preheat oven to 425°F. Pat chicken dry with paper towels, then season with 1/2 tsp. each salt and pepper. Place the lemon quarters and half the thyme in the cavity of the chicken.

Combine the sweet potatoes, apples, prunes, shallots and the remaining sprigs of thyme in a 9-x 13-inch roasting pan. Drizzle with the olive oil and toss to coat. Sprinkle with 1/2 tsp. salt.

Set the chicken on top of the sweet potato mixture and dot the bird with the butter. Pour the apple cider into the pan and transfer to the oven. Bake, until the bird is cooked through, about 1 1/2 hours (the internal temp in the thigh should be 170°F).

Remove chicken to a cutting board and let rest for 10 minutes before carving. Serve with the sweet potato mixture and a sprinkle of fresh thyme. Pass roasting liquid, if desired.