Roast chicken is definitely one of life’s simple pleasures. This beautiful meal is made complete with the wonderful flavors of chestnuts and fennel and served with a side of slightly sweet yams.

Times

Prep time: 12
Cook time: 60
Ready time: 1 hour, 12 min

Servings

4

Ingredients

1 bulb fennel, cut into 8 large wedges
6 cipollini onions, peeled and halved
1 (4- to 5- pound) whole organic chicken
1-2 tablespoon kosher salt
Freshly ground black pepper
6 sprigs fresh thyme or 1 tablespoon dried thyme
2 tablespoons olive oil
3 yams or sweet potatoes, peeled and cubed
1/4 cup orange juice
2 tablespoons margarine
1 (3.5-ounce) bag roasted chestnuts

Directions

Preheat oven to 400F.

Arrange fennel and onions in the bottom of a roasting pan or heavy cast iron skillet. Rinse chicken with cold water, pat dry and set in the middle of the pan.

Season inside cavities and outside of the chicken liberally with salt and pepper. Place thyme springs on top of vegetables and drizzle everything with olive oil.

Roast uncovered for about 1 hour or until internal temperature F. Sprinkle chestnuts in roasting pan for last 15 minutes of°reaches 165 roasting to heat.

While chicken is roasting, bring a large pot of water to a boil. Add yams and simmer until tender, about 15 to 20 minutes. Drain well and return to pot. Mash with a potato masher or fork and stir in orange juice and margarine.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.