CELEBRATION CHICKEN WITH SWEET POTATOES + DATES

¼ cup (60 mL) apple cider vinegar

¼ cup (60 mL) olive oil

¼ cup (60 mL) water 8 garlic cloves, minced

1 tbsp (15 mL) kosher salt

2 tsp (10 mL) freshly ground black pepper

Two 3- to 4-lb (1.4- to 1.8-kg) chickens, each cut into

10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts cut in half across the bone),

backbone discarded (or saved for another use, like stock), at room temperature

3 large sweet potatoes, about 2 lb (910 g) total, unpeeled, scrubbed and cut into bite-size pieces

12 large dried dates (preferably Medjool), halved and pitted A small handful of chopped fresh soft herbs (cilantro, parsley, dill and/or chives all work well)

Preheat your oven to 425°F (220°C).

In a large roasting pan, whisk together the vinegar, olive oil, water, garlic, salt and pepper (you want a pan that’s big enough to hold all of the chicken pieces in a single layer; a disposable aluminum pan is good for this if your roasting pan isn’t large enough). Add the chicken pieces, sweet potatoes and dates. Use your hands to mix everything together and get the marinade on all of chicken, sweet potatoes and dates. Warning: the following is a bit messy, but bear with me. Move everything around so the sweet potatoes and dates are in a single layer on the bottom of the pan and the chicken pieces, skin-side up, are in a single, even layer on top.

Roast until the sweet potatoes are tender (test with a fork or a paring knife) and the chicken pieces are firm to the touch and their exposed skin is nicely browned, about 1 hour. Let the chicken rest at room temperature for at least 15 minutes before serving.

To serve, transfer the chicken, sweet potatoes and dates to a large serving platter and pour all of the cooking juices over the top (or serve directly from the roasting pan, giving everything a little mix first). Sprinkle with the herbs and serve warm. Serves: 8 to 10