April 30, 2016

Quick and Easy Roasted Chicken With Greens and Sweet Potato

If you haven’t noticed by now, the recipes I share on this website are always simple. I find that many clients just lack the confidence in putting something together, unless it’s written out. This dinner is a perfect example of how to make a dinner with basically 5 ingredients. It’s my kind of dinner- roasted chicken (so I can make bone broth with the carcass), greens, and sweet potatoes. It’s nothing all that special, but it sure is easy and tasty! Please don’t be scared away by what looks to be alot of steps. You will be making both veggies while the chicken is in the oven. This is a 30 minute meal with and added 15 mins for the chicken to be in the oven.

Here are the instructions:


  • Swiss chard or some type of leafy green (if using kale, just rip the leaves off the stem)4815911405_6e9137f5d1_b
  • Onion
  • Sweet potato
  • Whole chicken (I like Trader Joes Organic Free Range)
  • Coconut oil
  • Butter (optional)
  • Poultry seasoning (optional)
  • Salt, pepper, thyme and paprika

Roasted Chicken:

  1. Preheat oven to 425 F
  2. Cut whole chicken like in THIS VIDEO (spatchcock). This cuts down on the cooking time by about half!
  3. Place on a sheet tray or roasting pan
  4. Spray with olive oil and season with poultry seasoning of salt and pepper
  5. Cook until temp reaches 180 F (about 45 mins) and skin is golden brown

Sweet Potatoes:

  1. Dice sweet potatoes into chunks (smaller chunks will cook faster)
  2. Dice whole onion
  3. On medium heat, put 1 Tbs of butter per sweet potato into a skillet
  4. Toss in potatoes (not onions) and cover (I use a sheet pan or a pizza pan to cover the skillet)
  5. Stir every 5 mins to prevent burning
  6. After about 15 mins (when they are soft but not mushy), take off lid
  7. Add ½ the onions and continue stirring every few mins until browned and onions are cooked
  8. Add a couple shakes of of salt, pepper, thyme and paprika


  1. Put your swiss chard length wise on the cutting board.
  2. Hold the bunch and dice all the stems, then all the leaves
  3. Over medium-high heat, add 1 Tbs coconut oil or butter
  4. Add the other half of the onions and the stems
  5. Cook 3-4 mins until soft
  6. Add leaves and cook until soft
  7. Salt and pepper to taste

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