Orange-Cranberry Chicken with Sweet Potatoes Recipe

Ingredients:

1 orange
1 4 lb. roasting chicken
1/2 tsp. pepper
1 lb. sweet potatoes
1 Tbsp. olive oil
1 cup chicken broth
1 cup whole berry Cranberry Sauce
2 Tbsp. white wine vinegar

Directions:

1.      Preheat oven to 375°.

2.      Grate rind from orange (don't include the bitter white part).

3.      Rinse chicken & pat dry.

4.      Sprinkle with salt, pepper, and 1/2 the grated orange rind.

5.      Place, breast side up, on a rack in large roasting pan.

6.      Roast for 30 minutes.

7.      Meanwhile, pare & cut the sweet potatoes into 1 inch slices, then toss with olive oil.

8.      Place in single layer in the bottom of roasting pan.

9.      Continue roasting 1 hour & 45 minutes, turning potatoes occasionally & basting chicken & potatoes frequently, until chicken juices run clear when the thickest part of the thigh is pierced with a fork and leg moves freely.

10.  During the last 1/2 hour of roasting, combine chicken broth, cranberry sauce and vinegar in a small saucepan.

11.  Bring to boiling over medium heat; boil 20 minutes or until reduced to 1 1/2 cups.

12.  Peel white pith from orange, seed flesh & chop.

13.  Stir remaining rind & chopped orange into saucepan; simmer 5 minutes.

14.  Let chicken rest for 20 minutes before carving.

15.  Cut chicken in half lengthwise down the middle.

16.  Spoon Cranberry Sauce mixture over chicken and serve with Sweet Potatoes.