Roast Chicken and Escarole Salad

2-3 lb (1-1.5 kg) whole chicken 8 shallots, peeled and halved lengthwise, keeping root end intact 2 medium sweet potatoes, peeled and cut into 1″ (2 cm) cubes ½ cup (125 mL) extra virgin olive oil, divided 1 tbsp (15 … Read More

1 2