1 pound sweet potatoes
1 large onion, seeded and sliced
1/2 cup butter or margarine, melted
2 cups chopped celery
3 tablespoons butter
4 large russet potatoes, peeled and cut into 1/2 inch cubes
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
8 tablespoons chopped fresh oregano
8 tablespoons chopped fresh parsley
2 teaspoons dried thyme
Grease a large baking sheet. Place the peeled sweet potatoes, onion and melted butter in a large bowl. Stir lightly with a fork until the potatoes are coated. Cover and refrigerate for about 10 minutes.
Heat the butter in a large skillet over medium heat. Add onions and saute until tender, about 5 minutes. Add celery and saute about 10 minutes more. Add the butter, parsley, thyme and oregano and stir just until the flavor is well blended. Sprinkle the potato cubes over the chicken and add the parsley to the skillet. Add the parsley to the skillet and stir just until coated. Spoon the chicken mixture into the baking sheet.
Bake in the preheated oven for 60 minutes, turning once. Remove the chicken from the oven and place in a large bowl to cool. Peel and slice the celery leaves back into the bowl. Transfer to a large (1/2 inch thick) glass dish. Spoon the chicken mixture over the top and sprinkle with fresh parsley and parsley. Cover the dish and refrigerate overnight.
In the morning, preheat the oven to 375 degrees F (190 degrees C).
Remove the basket from the refrigerator. Place the chicken in the basket and remove the celery leaves. Return the celery and parsley to the refrigerator, along with a small amount of the thyme and oregano.
Bake at 375 degrees F (190 degrees C) for 1 1 hour. It may take longer, but the chicken should be cooked by now.
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