Recipe: Cumin and Oregano Roasted Chicken with Sweet Potatoes

CUMIN AND OREGANO ROASTED CHICKEN WITH SWEET POTATOES
(Seasoned butter spread under the chicken skin before roasting with the sweet potatoes.)

5 tablespoons butter, softened, divided use
2 tablespoons ground cumin
3 tablespoons chopped fresh oregano leaves, divided use
1 whole chicken (about 3 1/2 pounds), giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels
Salt and pepper (to taste)
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch cubes
2 tablespoons vegetable oil
Additional oregano sprigs for garnish

Place a shallow roasting pan in the oven and heat the oven to 375 degrees F. Oil the rack.

Melt 1 tablespoon butter and set it aside. Combine the remaining 4 tablespoons butter, the cumin, and 2 tablespoons oregano in the work bowl of a food processor fitted with a steel blade. Process until smooth.

Gently loosen the skin covering the breast. Work the seasoned butter under the skin so that the mixture covers the breast meat. Brush the chicken with the melted butter and sprinkle liberally with salt and pepper. Set aside.

Toss the sweet potatoes with the vegetable oil, the remaining tablespoon oregano, and salt and pepper to taste in a medium bowl.

Remove the heated pan from the oven and set the oiled rack in it. Scatter the seasoned potatoes around the perimeter of the rack. Place the chicken on the rack, wing side up.

Roast 20 minutes, then rotate the chicken, other wing side up. Roast 20 minutes, then rotate the chicken, breast side up. Roast until an instant-read thermometer inserted in the breast registers 160 degrees and in the thigh registers between 165 degrees and 170 degrees, 25 to 30 minutes longer.

Transfer the chicken to a cutting board; cover the pan with a piece of aluminum foil to keep the potatoes warm. Let the chicken rest 10 minutes.

Carve the chicken, arrange it on a platter with the potatoes, garnish with the oregano sprigs, and serve.

Makes 4 servings
Adapted from source: The Cook's Illustrated Complete Book of Poultry