Recipe Summary

20 mins
1 hr 45 mins to 2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

One-Pan Winner

Comfort food doesn't get much easier than this sweet-and-savory supper. Roasting fruit with the bird makes the meal even more kid-friendly.

Nutrition Facts

507 calories; total fat 23g; saturated fat 6g; polyunsaturated fat 4g; monounsaturated fat 11g; cholesterol 118mg; sodium 330mg; potassium 771mg; carbohydrates 36g; fiber 5g; sugar 18g; protein 38g; trans fatty acidg; vitamin a 7347IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 12mg; vitamin b6 1mg; folate 22mcg; vitamin b12mcg; calcium 59mg; iron 3mg.