Lemon-Thyme Roasted Chicken with Vidalia onions & Sweet Potatoes from Justin Lewis

This is a simple, inexpensive and easy clean up recipe that gives another healthy alternative to preparing chicken. I usually serve it over brown rice and with steamed vegetables. You can have your local butcher (I use fresh market) to debone the whole chickens for you. Tell them you would like it semi boneless and be sure to specify that you would like the back, ribs and chest cavity removed from the bird. This will feed 4 hungry people and only costs $7 to $8 dollars for each chicken. Please enjoy.

Prep Time: 20 minutes
cook time: 1 hour


1 whole semi boneless chicken
1 lemon
1 vidalia onion or purple onion (jullienned)
4 cloves fresh chopped garlic
1 large sweet potato (peeled and chopped)
2 large portabella caps (gills removed and sliced)
5 fresh thyme sprigs
2 cups chicken stock
1/2 cup dry white wine
1 TBSP butter
Creole seasoning


  • Preheat oven to 400 degrees.
  • Season chicken on both sides liberally with Creole seasoning.
  • Preheat skillet and add enough vegetable oil to coat the bottom of the pan. Carefully place the chicken in the hot skillet, skin side down and brown on that side for 5 minutes.
  • After browning, remove chicken from pan and set aside while keeping the heat on under the skillet.
  • In same skillet add the onions, potatoes, mushrooms, garlic and thyme sprigs and saute for additional 5 minutes.
  • Deglaze skillet with white wine and then chicken stock. Add chicken back to skillet with the skin side up on top of the vegetable mixture.
  • Top with the TBSP of butter and place the whole skillet inside of a 400 degree oven and roast, uncovered for 45 min.
  • Remove from oven and place chicken on a cutting board and let rest for 5 - 10 minutes. This will allow the juices to settle in the meat. The bird should fall off of the bone. Serve vegetables and chicken over brown rice with your favorite steamed vegetables.