Recipe: Roast Chicken with Vegetables

Roast Chicken with Vegetables
Serving: Yields: 4 main-dish servings

1 whole chicken (about 3 1/2 pounds)
2 medium sweet potatoes (about 10 ounces each), unpeeled and each cut into 8 wedges
1 jumbo onion (1 pound), cut into 8 wedges
1 Golden Delicious apple, unpeeled, cored and cut into 8 wedges
2 tablespoons orange marmalade

Preheat oven to 450 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Tie legs together if you like. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Place chicken, breast side up, on small rack in medium roasting pan (15 1/2 inches by 10 1/2 inches). Place sweet-potato and onion wedges around rack in pan. Rub chicken with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Sprinkle vegetables with 1/4 teaspoon salt. Roast chicken and vegetables 40 minutes. Remove pan from oven; tilt chicken to drain juices from cavity onto vegetables. Add apple wedges to pan. Return pan with chicken, vegetables, and apple wedges to oven; roast 15 minutes longer. Brush chicken with marmalade; roast 5 minutes longer or until vegetables and apples are tender and juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh next to body reaches 175 to 180 degrees F. Place chicken on warm large platter; spoon vegetable mixture around chicken. Remove skin from chicken before eating if you like.