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Rosemary and Orange-Glazed Chicken with Sweet Potatoes

Rosemary and Orange-Glazed Chicken with Sweet Potatoes
This one-dish main course is perfect for Passover. The sweet potatoes provide a sweet counterpoint to the earthy flavors of rosemary and leeks. The combination is reminiscent of tsimmes, a colorful and delicious medley of vegetables and dried fruits.


For the marinade:

  • Zest and juice of 2 oranges
  • 4 garlic cloves, minced
  • 2 Tbs. Champagne vinegar
  • 2 Tbs. finely chopped fresh rosemary
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper, to taste

  • 2 chickens, each 3 1/2 lb. and cut into 8 pieces
  • 3 sweet potatoes, about 1 1/2 lb. total, peeled
      and cut into 1 1/2-inch chunks
  • 2 leeks, white and light green portions, rinsed
      well and finely chopped
  • Zest and juice of 1 orange
  • 1 Tbs. finely chopped fresh rosemary, plus
      sprigs for garnish
  • Salt and freshly ground pepper, to taste


To make the marinade, in a small bowl, combine the orange zest and juice, garlic, vinegar, rosemary, olive oil, salt and pepper and stir until blended.

Place the chicken in a large sealable plastic bag or large bowl and pour in the marinade, coating the chicken evenly. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

Preheat an oven to 425°F.

Place the chicken and the marinade in a large, heavy roasting pan. Arrange the sweet potatoes and leeks around the chicken, making sure to coat the vegetables with the marinade.

Roast until the chicken shows no sign of pink when the thickest parts are cut into near the bone, the skin is brown and crisp, and the sweet potatoes are tender, about 1 hour and 10 minutes. Stir the chicken and potatoes once or twice while cooking. Using tongs, transfer the chicken to a warmed platter and cover loosely with aluminum foil.

Place the pan with the sweet potatoes over medium-high heat, and add the orange zest and juice and chopped rosemary. Cook, stirring, until the potatoes are very soft and the sauce is slightly thickened, about 2 minutes. Taste and adjust the seasonings with salt and pepper. Arrange the sweet potatoes around the chicken and pour the sauce over the meat. Garnish with rosemary sprigs and serve immediately. Serves 8.

Diane Rossen Worthington, Author, Seriously Simple (Chronicle Books, 2002).