Pat the chicken dry with paper towels. Mix the oil, garlic, honey, mustard, gluten-free soy sauce, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Scatter the onion over the bottom of the pan.
Baking pan
4
Toss the sweet potatoes and carrot in the rest of the mixture and arrange in the pan.
Baking pan
5
Place the chicken on top, skin side up.
6
Arrange the rosemary on the chicken.
7
Bake tightly covered with foil 30 minutes, until the chicken starts to cook.
⚙ BakingOvenAluminum foilBaking pan
💡Bake covered so the chicken steams and stays juicy, then finish uncovered: only then does the skin brown and caramelize.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Bake uncovered 20 minutes, until the chicken turns golden.
⚙ BakingOvenBaking pan
501calories
36 gprotein
31 gcarbs
24 gfat
● protein 30%● carbs 26%● fat 45%
Per serving (363 g), of 4 servings
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Rosemary: measured in tbsp in this recipe: 1 tbsp = 1.7 g · 131 kcal per 100 g · More about Rosemary →
🔧 Tools needed (2) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
🧻 Consumables: Aluminum foil
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