This roasted chicken recipe is simple but the taste is resoundingly wonderful. If you like a crispy chicken then you will love this.

Ingredients:

• Pastured chicken 3 1/2-4 lbs.
• 2 large sweet potatoes
• 2 TBS unsalted butter, softened (from raw cream if possible)
• salt and pepper
• 3 cloves garlic minced.

Directions:

1. Preheat oven to 500 °.
2. Season the chicken with plenty of pepper and salt to your taste. Put garlic and butter inside the cavity of the bird. Place on roasting pan on a rack.
3. Put chicken in oven, Breast side up and legs in first.
4. Cut  sweet potato into 1/8s and season with salt and pepper.
5. After 10 minutes, remove chicken from oven and place potatoes all around the bird.
6. Roast chicken another 35 minutes or so, stirring the potatoes every 10 minutes or so to keep them from sticking too much.  Chicken is done at 170°
7. When the chicken’s ready remove roasting pan from oven, tilt the pan so all the juices flow out into pan so you can coat the potatoes. Remove bird when juice stops running and rest under tented foil for 15 minutes before carving.
8. Toss potatoes in the drippings and serve with chicken.