Consumers

Recipes

1 Sanderson Farms Whole Frying Chicken, quartered, use only breasts/wings and thighs/legs, giblets and other parts removed
5 garlic cloves
2 teaspoons kosher salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
1/3 cup low sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons ground cumin
1 teaspoon paprika
1 tablespoon vegetable oil
Roasted sweet potato wedges

Roasted sweet potato wedges

Two large (about 2.5 lbs.) red skinned sweet potatoes, peeled and cut into wedges (about 6 wedges per potato)
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Smash garlic on a cutting board, add salt, chop together and mash with the side of your knife to create a paste.
Mix in the oregano and the black pepper.
Loosen the chicken skin gently with your fingers and rub the garlic mixture on the chicken meat.
In a small bowl, mix soy sauce, lime juice, cumin, paprika and vegetable oil.
Place chicken in a large shallow pan, pour soy sauce mixture over chicken coating all sides well. Turn chicken to skin side down. Cover and refrigerate 1 hour, turning chicken a few times.
Preheat oven to 425°F.
Remove chicken from marinade and place on an oiled rack on a baking sheet lined with aluminum foil. Pour marinade over chicken.
Bake in preheated 425°F oven 30 minutes.
Turn chicken skin side down and continue baking 30 minutes or until chicken is to an internal temperature of 190°F.
Serve with roasted sweet potato wedges.
To make the roasted sweet potato wedges: rub the olive oil, salt and ground black pepper on the sweet potatoes. Place the sweet potatoes on a baking sheet lined with aluminum foil. Bake in preheated 425°F oven 50 to 60 minutes or until potatoes are soft and slightly browned.

Yield: 4 servings.

Prep Time: 1 hour

Cook Time: 2 hours

Use the drop-down menu below to select a recipe using Sanderson Farms 100% Natural chicken.

Garlic Roast Chicken