Lunch: Moroccan Lemon Chicken With Oven-Fried Sweet Potatoes

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Moroccan Lemon Chicken With Oven-Fried Sweet Potatoes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

Spice Blend
1 tbsp. salt
2 tsp. ground cumin
2 tsp. turmeric
1 tsp. ground ginger
1 tsp. red pepper (cayenne)
1 tsp. paprika
3 1/2 to 4-lb whole chicken
1 lemon
Small poultry skewers or wooden toothpicks
Nonstick spray
2 1/2 lb. sweet potatoes
Yogurt Dipping Sauce: 1 cup plain lowfat yogurt mixed with 1 ⁄2 tsp each salt and minced garlic

Instructions

Place 1 oven rack on lowest rungs. Position second rack on rungs just above it. Heat oven to 375 °F. Have ready a roasting pan with a rack, and lightly coat 2 rimmed baking sheets with nonstick spray.
Mix Spice Blend ingredients in a large bowl.
Loosen chicken skin from meat on thighs and breast. Rub 1 ⁄4 the spice blend under the skin, then slip in 6 lemon slices to cover spices. Put rest of lemon in body cavity. Skewer skin closed. Sprinkle another 1 ⁄4 of the spice blend all over the chicken. Place on pan rack; coat chicken with nonstick spray.
Roast 1 hour on the higher oven rack.
Meanwhile cut each potato lengthwise in 8 wedges. Add to bowl with spices; toss to coat. Spread on baking sheets; coat with nonstick spray.
After chicken roasts 50 minutes, place baking sheets side by side on lower rack. Bake 10 minutes or until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers at least 170 °F. Turn potatoes over. Remove chicken from oven; cover loosely with foil. Place potatoes on higher rack. While chicken stands, bake potatoes about 10 minutes more until tender and browned.
Carve chicken; serve potatoes with Sauce.

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