Recipe Summary

20 mins
1 hr 45 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; fat 23g; cholesterol 118mg; saturated fat 6g; carbohydrates 36g; mono fat 11g; poly fat 4g; insoluble fiber 5g; sugars 18g; protein 38g; vitamin a 7347.1IU; vitamin c 3mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 12mg; vitamin b6 0.8mg; folate 22.2mcg; vitamin b12 0.4mcg; sodium 330mg; potassium 771mg; calcium 59mg; iron 2.6mg.