Herb Roasted Chicken & Sweet Potato Gratin

Herb Roasted Chicken

4-5 lb. Whole Chicken
1 large onion
1 lemon
6 sprigs of thyme
3 T. fresh rosemary plus one full stem
2 T. fresh marjoram
2 T. fresh parsley
2 T. olive oil
2 T. orange or lemon juice
salt
pepper
18" cotton twine

Preheat oven to 425 degrees.  Wash and completely dry chicken and set aside.  Slice onion and line bottom of roasting pan.  Chop fresh herbs and place in bowl reserving 2 sprigs of thyme and one stem of rosemary.  Add 1 tsp. salt, olive oil and orange or lemon juice to herbs and mix till combined.  Take lemon and pierce with fork several times.  Salt and pepper chicken cavity and stuff with rosemary, thyme, 3 T. herb mixture and lemon.  Rub entire chicken lightly with olive oil, herb mixture then salt and pepper.  Place chicken, breast side up on top of onions, and tuck wings under. Truss the chicken with kitchen twine.  Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about an hour and a half. Let chicken rest for 10 minutes before serving.

Sweet Potato Gratin

2  cups heavy cream
1 tablespoon chipotle puree (prepare by taking 1 small can of chipotles in adobo and puree till smooth)
3 medium sweet potatoes, peeled and sliced thin approx 1/8"
Salt and freshly ground pepper

Preheat oven to 350 degrees.  Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a layer of the sweet potatoes. Season to taste with salt and pepper and pour a several spoonfuls of the cream over it. Repeat with the remaining potatoes and cream, forming 6-7 layers.  Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.