Recipe: Roasted Yams with Lemon-Rosemary Chicken

ROASTED YAMS WITH LEMON-ROSEMARY CHICKEN

1 (about 3 1/2 lb) roasting chicken
2 cloves garlic, sliced
1 tablespoon virgin olive oil
1 organic lemon, half cut in quarters, half juiced, rind grated
1 tablespoon fresh rosemary
1/2 teaspoon kosher or sea salt
1 teaspoon cracked pepper
2 yams or sweet potatoes, peeled and quartered

Preheat oven to 350 degrees F.

Insert a sharp knife into the chicken, then slide a slice of garlic into each cut, (sliding the garlic slice down the knife blade.

Blend oil with lemon juice, 2 teaspoons grated rind, rosemary, salt and pepper. Rub yams or sweet potatoes with this blend, then pat chicken all over with what remains. Arrange them all in a baking pan.

Bake at 350 degrees F 1 1/4 to 1 1/2 hours or until meat thermometer registers 180 degrees F when inserted between thigh and breast.

Serve at once, garnished with lemon quarters.

Servings: 4
Adapted from source: Ann Lovejoy, Seattle Post-Intelligencer, November 2000