Ingredients
1cuporange blossom honey
¼cupchicken stock
1chicken
salt and freshly ground black pepper
3sweet potatoes
2tbspunsalted butter
Preparation
Place honey and stock in a small saucepan and whisk over medium heat for 5 minutes, or until smooth. Reserve ¼ cup glaze for sweet potatoes and ⅓ cup for sauce.
Preheat oven to 325 degrees F. Place chicken in a roasting pan and season with salt and pepper.
Thoroughly brush chicken with glaze and roast 45 to 60 minutes, or until juices run clear. Brush on additional glaze every 15 minutes during roasting.
Remove from oven, let rest 10 minutes, and carve.
Prick sweet potatoes with a fork and bake alongside chicken for 45 minutes, or until soft. Remove skins and place sweet potatoes in a bowl with butter and the reserved glaze.
Using an electric mixer or hand masher, whip potatoes until smooth.
Drain pan drippings from chicken and remove and discard fat. Cook drippings and ⅓ cup reserved glaze in a small saucepan over medium heat for 5 minutes, or until warm.
Spoon some sweet potatoes on one side of each plate.
Layer chicken slices in an overlapping pattern alongside potatoes, and spoon sauce over chicken.
