Roast for 40 minutes until the sweet potatoes are tender, the chicken is cooked through and the skin is crisp. Serve sprinkled with the parsley and walnuts, and a salad of bitter leaves on the side.

Several steps ensure this perfect result: Before hitting the heat, the chicken is wet-brined, then air-dried, then marinated in a mixture that includes five heads of sweet, mellow roasted garlic.

This Kale Salad with Roasted Sweet Potatoes and Maple Dijon Dressing has ... This salad pairs wonderfully with roasted ...