Lemon-Thyme Roast Chicken

A super easy and oh so delicious one sheet pan lemon-thyme roast chicken with roasted sweet potatoes that's cooked in under an hour.

📝 Ingredients

• 1 Whole Chicken (, rinsed and dried)
• 1 tablespoon minced fresh thyme
• 1 tablespoon butter (, at room temperature)
• 1 lemon (, halved)
• kosher salt & freshly ground pepper
• 1 bay leaf
• 1.5 lbs sweet potato (, diced into 3/4" pieces)

👨‍🍳 Instructions

1. 1Pre-heat the oven to 450 degrees on convection if your oven has it.
2. 2Place the diced sweet potatoes at the bottom of a roasting pan, and mix with a drizzle of olive oil to prevent sticking.
3. 3Rub the butter all over the chicken, including under the skin and inside the cavity, along with the thyme, kosher salt & pepper.
4. 4Place the lemon halves and bay leaf inside the cavity of the chicken.
5. 5Tie the legs of the chicken together with kitchen twine.
6. 6Place the chicken on top of the sweet potatoes in the roasting pan and roast for 30 minutes at 450 degrees.
7. 7Reduce the oven temperature to 375 degrees and rotate the roasting pan promote even browning. Continue roasting for about 20 to 30 more minutes, or until the internal temperature of the thickest part of the thigh reads 165 degrees.
8. 8Transfer the chicken to a cutting board and let rest for 15 minutes.
9. 9Use a slotted spoon to transfer the sweet potatoes to a serving dish.
10. 10Carve the chicken and serve with the roasted sweet potatoes and a drizzle of the pan juices.