Rosemary Chicken and Sweet Potatoes
"When I was in grad school (and better at watching my weight!), I got a cookbook called "Great Taste -- Low Fat Chicken" and this is my favorite recipe in it. The rosemary adds a wonderful flavor to this healthy, one-dish meal."
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 skinless chicken breast halves, bone-in
- 2 lbs sweet potatoes, peeled and cut into 1/4 thick slices
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons dried rosemary
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon sea salt
- 1 tablespoon lemon juice
directions
- Preheat oven to 425 degrees F.
- Spray a large roasting pan with nonstick cooking spray.
- Place chicken in pan and arrange the sweet potato slices around the chicken, overlapping them slightly.
- Combine garlic, oil, and spices.
- Spoon over chicken and sweet potatoes.
- Drizzle lemon juice over the chicken.
- Bake for 30 minutes turning sweet potatoes at least once.
- Transfer chicken to a plate and cover with foil to keep warm.
- Turn heat up to 500 degrees F.
- Bake sweet potatoes 8 to 10 minutes longer or until they are tender.
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Reviews
-
This was very good. I didn't have any sweet potatoes, so I just sliced up some organic white potatoes I had on hand. It was a very flavorful meal all-in-all. I served with steamed organic carrots for a delicious meal! -
The chicken was yummy but the sweet potatoes were tasteless. I too, did not have enough oil spice mix to cover the potatoes and used olive oil on them. I even put them in a baggie with the oil and added a little more rosemary and garlic salt and made sure they were entirely covered. I guess I should have used more, maybe that would have made the difference in taste. Probably will not make the potatoes again, but may do the chicken this way again. Thanks MadCatKim. -
What a great recipe! I love garlic and thought this tasted and smelled wonderful. I will add this to my recipe book. -
LOved how easy it was to put together a complete meal. I did find that the oil, garlic and spices were not enough to cover the chicken and the sliced potatoes so I just put the mixture on the chicken and brushed plain olive oil on the sweet potatoes. Loved it. Thanks. -
Very good! I made the recipe as directed except for using skin on breasts. I found that roasting at 425° made the garlic a bit bitter for my taste but roasted garlic fans might love it. I used small red yams that needed no additional cooking. I loved the combination of roasted chicken and sweet potatoes with garlic and rosemary. Thanks MadCatKim, I will make this again.
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RECIPE SUBMITTED BY
MadCatKim
United States
I am a "transplant" to the Great Smoky Mountains area of East TN. Before that, I lived in several states, but primarily I lived in New England (CT, MA & NH).
I have a husband and beautiful boy who keep my very busy. I work full-time as a Safety Manager in manufacturing and I volunteer for the Cystic Fibrosis Foundation. We are working on our 1st cookbook fundraiser!
