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CHICKEN BAKED WITH SWEET POTATOES AND ONION
Ingredients
3 1/2-pound chicken
1 lemon, thinly sliced
2-pound sweet potato
1 to 2 sweet onions (about 2 pound)
4 cup dry sherry, approximately
Ground ginger
Freshly ground black pepper
Preparation
1. Preheat oven to 400. Butterfly chicken. Loosen breast skin, lift it up, and cover flesh with lemon slices. Peel sweet potato and cut into 1-inch-thick wedges. Place in center of large baking dish and cover with chicken. Peel and halve the onions and place cut sides down around chicken. Pour sherry over chicken, generously sprinkle with ginger (about 4 teaspoon) and then grind black pepper over the surface.
2. Roast about 45 minutes. Lift chicken, arrange sweet potato slices around it and cook 30 minutes longer, basting often, adding 2 to 3 tablespoons sherry or water if needed. Remove chicken from oven and let sit 20 minutes. Check to make sure potato slices are done; if not, place them back in the oven while chicken rests. Reserve chicken breasts for another meal. Serve legs and thighs with some of the potato slices and onions, and a tossed green salad with a tart marinade.