Ingredients
6 medium (3 pounds) sweet potato
16 cipollini onions or small white onions
1/2 cup brown sugar
salt and freshly ground black pepper
extra virgin olive oil
4 boneless chicken breasts
16 sage leaves, with stems reserved for stuffing cavity
Preparation
Peel the potatoes and cut into four pieces each. Peel the onions and if they are large cut in half to form half-moons.
Toss the onions and sweet potatoes with the brown sugar, 2 teaspoons of salt, 1/4 teaspoon of black pepper, and olive oil to moisten. Place in roasting pan.
Preheat oven to 425’. Slice breasts in half horizontally, season with salt and pepper, and slide sage leaves between layers.
Rub the chicken with olive oil and season their skin with salt and pepper. Place the chicken on top of the prepared vegetables in the roasting pan.
Cook the chicken in the preheated oven for 20 minutes. Turn the oven down to 375’ and add one cup of water to the roasting pan. Roast for 30-45 minutes. Add more water if the pan juices become dry.
Let the chickens rest, covered lightly with a foil tent for 15 minutes. They will continue to cook as they rest. Serve with onions and potatoes on the side and the degreased pan juices spooned over.
