Meal Card: Roasted Half Chicken & Sweet Potato Mash

Directions

1A) For 2-Servings

Set aside cornbread to thaw at room temperature (or place on top of Suvie to warm). Open roasted half chicken and place in a Suvie pan. Place chicken in the Top Zone of Suvie.

2A) Cut open sweet potato and add to a second Suvie pan. Place sweet potato in the Bottom Zone of Suvie.

1B) For 4-Servings 

Place sweet potato in warm water to thaw. (If scheduling place the lemon herb sauce in the fridge to thaw under refrigeration)

2B) Open both roasted half chickens and place each in a Suvie pan. Load each chicken into the Top and Bottom Zones of Suvie. Set the sweet potato aside until after the chicken has finished cooking.

3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen. 

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 30 minutes)

Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 30 minutes)

4) For 4-Servings 

After the cook, remove both pans from Suvie. Transfer the chickens and pan juices to one Suvie pan or a cutting board to rest. Cut open the sweet potatoes and add to a Suvie pan. Place pan in Suvie and broil for 10 minutes until hot.

5) When the cook is complete, remove pans from Suvie and set chicken aside to rest for 4 minutes. After resting, divide chicken, sweet potato, and cornbread between plates and drizzle with juices from the pan. Season to taste with salt and pepper.