Pro Tip: By learning how to roast a whole chicken instead of alwaysdoing individual breasts, you’ll end up with an awesome meal for a group or more than one meal for yourself.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 whole chicken </li>
<li>8 tbsp butter (1 stick) </li>
<li>2 large sweet potatoes, peeled and thinly sliced </li>
<li>1 oz grated Gruyère</li>
<li> Kosher salt, to taste</li>
<li>2 handfuls ripped kale</li>
<li> Red wine vinegar, olive oil, salt, pepper, and avocado slices, to taste</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 425°F. Put chicken in a large pot, add 12 oz water, and heat until boiling. Put pot in oven for 90 minutes. Remove chicken, then let rest 15 minutes.</li>
<li>Melt butter in a large oven- proof sauté pan, then add a third of the potato slices. Sea- son with salt, add another third, season, and add the last third and season.</li>
<li>Place pan in oven; bake 15 minutes. Remove; use a spatula to flip the gratin in sections. Return to oven for 5 minutes.</li>
<li>Sprinkle Gruyère on top and return to oven for 1 minute.</li>
<li>Place gratin on plates. Remove breasts from chicken, slice, and place on top of gratin. (Reserve rest of chicken for another use.)</li>
<li>Toss kale with vinegar, oil, salt, pepper, and avocado for a side salad.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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