The top notes alone gave me the inspiration I needed to make this Roast Chicken with Sweet Potatoes and Dates. Looking for something new for the holidays and secretly not a fan of the ever popular Chicken Marbella this was perfect.
The things I don’t like about Marbella are the olives and capers and they don’t have them here. Also, I hate that after a swim in the marinade, the skin goes flabby and marinating isn’t necessary.
I halved the recipe as it was a weeknight meal for the two of us and I think I’ve found the perfect recipe for the upcoming holidays.
I used a 10 x 13 inch casserole dish. I assume this would work well in a sheet pan when making a full recipe. (I love sheet pans!) I had perfectly cooked chicken and tender potatoes in an hour.
Next time I’ll cut the dates smaller so they actually dissolve better and their delicious sweetness tastes more bite.
Also, sometimes when I’m cooking chicken for company, I separate the white meat from the dark by placing it on different ends of the pan. If the white meat then cooks faster, I can simply take it out. It also makes it easier to serve a crowd when people can easily tell which is dark meat and which is white meat. I separate it when I put it on my serving platters.
The skin was brown and crispy, which I rarely got with marinated chicken. The few ingredients together gave the chicken a delicious flavor. This will definitely be a welcome addition to my holiday table.