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    Gluten free


    • 1 (4- to 5- pound) whole organic chicken, whole organic


    • 6 Cipollini onions
    • 1 Fennel, bulb
    • 6 sprig Thyme, fresh
    • 3 Yams or sweet potatoes


    • 2 tbsp Margarine

    Baking & Spices

    • 1 Black pepper, Freshly ground
    • 1 tbsp Kosher salt

    Oils & Vinegars

    • 2 tbsp Olive oil

    Nuts & Seeds

    • 1 (3.5-ounce) bag Chestnuts, roasted


    • 1/4 cup Orange juice

    Roast Chicken with Chestnuts and Orange Yam Mash



    • Barb & Jessica

      Roast Chicken with Chestnuts and Orange Yam Mash. This beautiful meal is made complete with the wonderful flavors of chestnuts and fennel and served with a side of slightly sweet yams.

    • (JOY of KOSHER with Jamie Geller)

      A one Pot Meal you can make tonight - Roast Chicken with Chestnuts and Orange Yam Mash

    • c k

      Roast Chicken with Chestnuts and Orange Yam Mash - pre Yom Kippur

    • Aliza Davis

      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 reaches 165F. Sprinkle chestnuts in roasting pan for last 15 minutes of 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.

    • HaDassah Milner

      Roast Chicken with Chestnuts and Orange Yam Mash

    • Summer Krecke

      Roasted chicken with chestnut stuffing

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