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| Roasted Chicken with Mango Chutney Glaze and Sweet Potatoes |
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2 teaspoons dried thyme |
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½ teaspoon salt |
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½ teaspoon black pepper |
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1 whole Gold n Plump chicken, rinsed, patted dry with paper towels |
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½ cup purchased, prepared mango chutney |
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2 yellow onions, peeled and cut into ½-inch slices |
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4 sweet potatoes, peeled and cut into ½-inch slices |
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1 cup cannned low-sodium, low-fat chicken broth |
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Preheat oven to 375 degrees F and lightly spray a large roasting pan with cooking spray. |
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In a small bowl, combine thyme, salt and black pepper. |
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Set chicken in roasting pan, breast side up. Using clean fingertips, rub thyme mixture all over chicken. Insert a meat thermometer into the meatiest part of one of the thighs, making sure thermometer does not touch the bone. Place chicken in oven and roast for 30 minutes. |
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Remove chicken from oven, brush prepared chutney all over chicken and place onions and sweet potatoes around chicken. Pour chicken broth over vegetables. Place chicken back in oven and roast for 45 minutes, basting vegetables occasionally with pan juices. When temperature registers 180 degrees F and chicken juices run clear remove from oven and allow to rest for 10 minutes before carving. |
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Place carved chicken and vegetables on a serving platter then drizzle with some of the pan juices. |
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