Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels to ensure crispy skin.
Rub the chicken all over with 1 tablespoon of olive oil, then season generously with salt, pepper, and dried thyme.
Stuff half of the minced garlic and some sage into the cavity of the chicken for added flavor.
Toss the sweet potato chunks with the remaining olive oil, the rest of the garlic, chopped sage, salt, and pepper until well coated.
Place the chicken on a roasting pan or baking sheet, then arrange the sweet potatoes around it in a single layer.
Roast in the preheated oven for about 75 minutes, or until the chicken skin is golden and crispy, and the juices run clear when pierced.
Halfway through cooking, baste the chicken with its juices using tongs or a warm brush for extra crispiness and flavor.
Once done, remove from the oven and let the chicken rest for 10 minutes—this helps retain its juices.
Check that the sweet potatoes are tender and caramelized around the edges.
Carve the chicken and serve alongside the roasted sweet potatoes, garnished with fresh sage if desired.
Enjoy your warm, cozy fall meal with crisp skin, tender meat, and caramelized sweet potatoes.
