Home for the Holidays: Roasted Chicken with Maple Pepper Glaze and Sweet Potatoes

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Home for the Holidays is the hilarious holiday comedy featuring Holly Hunter as Claudia Larson, a divorced single mom recently fired for kissing her boss who is traveling home alone for the annual Thanksgiving holiday. As in many families on Turkey Day, multiple cooks try to take the lead the kitchen, which results in meltdowns over missing carrots and menu requests: “I only want white meat and my own sweet potatoes,” says wacky Aunt Gladys. That’s just the beginning of the events that happen during the dysfunctional Larson family feast.

The flavors of Thanksgiving can stick around longer than the November meal. Roast chicken makes for an easy turkey substitute, and sweet potatoes are an unstoppable winter food. Gather your friends for a night in with

Roasted Chicken with Maple Pepper Glaze and Sweet Potatoes.


  • 2 pound(s) sweet potatoes (about 3), peeled and cut into 1 1/2-inch pieces
  • 2 tablespoon(s) cooking oil
  • 1 teaspoon(s) salt
  • 1 1/4 teaspoon(s) fresh-ground black pepper
  • 1 chicken (3 to 3 1/2 pounds)
  • 1 tablespoon(s) butter, cut into small pieces
  • 6 tablespoon(s) pure maple syrup
  • 1 1/2 tablespoon(s) bourbon


  1. Heat the oven to 425°F. In a large roasting pan, toss the sweet potatoes with 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Push them to the edges of the pan, leaving a space in the center for the chicken.
  2. Rub the cavity of the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Twist the wings behind the back and tie the legs together. Put the chicken, breast-side up, in the center of the roasting pan. Coat the chicken with the remaining tablespoon oil, sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper, and dot with the butter. Roast the chicken for 30 minutes.
  3. Meanwhile, in a small bowl, combine the maple syrup, bourbon, and the remaining 3/4 teaspoon pepper. Remove the roasting pan from the oven and stir the potatoes. Brush the chicken with about 2 tablespoons of the glaze and drizzle the potatoes with about 1/2 tablespoon of the glaze. Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the remaining glaze 2 more times, until the chicken and potatoes are just done, about 30 minutes longer. Transfer the bird and potatoes to a plate and leave to rest in a warm spot for about 10 minutes.
  4. Meanwhile, pour off the fat from the roasting pan. Add any accumulated juices from the chicken to the liquid in the pan. Serve the chicken with the pan juices and sweet potatoes.

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