Roasted Chicken and Sweet Potatoes
A simple, nourishing weeknight dinner with roasted sweet potatoes and juicy chicken, perfect for busy evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb lean chicken (boneless, skinless breasts or thighs)
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2–3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked, if preferred)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs (parsley, cilantro, or thyme), chopped for finishing
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a mixing bowl, toss the sweet potato cubes with 1–2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25–30 minutes, turning once until fork-tender and browned.
- While the potatoes roast, pat the chicken dry and season both sides with salt, pepper, and any additional paprika or garlic powder.
- Heat a skillet over medium heat, add 1 tablespoon of olive oil, and sear the chicken for 5–7 minutes per side until cooked through (internal temperature of 165°F/74°C).
- Transfer the chicken to a cutting board and let it rest for 3–5 minutes before slicing.
- Plate the sliced chicken alongside the roasted sweet potatoes and sprinkle with fresh herbs before serving.
Notes
For alternatives, use avocado oil for roasting or swap paprika for ground cumin for a different flavor. Allow chicken to rest to retain moisture.
Find it online: https://www.wholesomeeasy.com/healthy-chicken-sweet-potato-dish/