Ingredients
For Sweet Potatoes:
- 2 pounds sweet potatoes (about 2 medium), scrubbed clean and cut into ½-inch dice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
For Chicken:
- 1 tablespoon finely chopped fresh rosemary or ½ teaspoon dried rosemary
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano or dried Italian seasoning
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 small red onion, cut into ¼-inch slices (optional)
Instructions
- Preheat Oven: Heat the oven to 400℉ and line a standard rimmed baking sheet with parchment paper to ensure easy cleanup.
- Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated. Spread the sweet potatoes evenly on the prepared baking sheet.
- Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 20 minutes to begin caramelizing and softening them.
- Prepare Chicken Mixture: While the sweet potatoes roast, combine rosemary, olive oil, kosher salt, black pepper, garlic powder, and dried oregano in the large bowl. Add the chicken pieces and red onion slices (if using) and toss well to coat the chicken evenly with the seasoning mixture.
- Arrange Chicken and Sweet Potatoes: After 20 minutes, remove the baking sheet from the oven and push the roasted sweet potatoes to the edges of the pan, creating space in the center. Spread the seasoned chicken and onion in the center, making sure the pieces are not touching.
- Bake Chicken and Vegetables Together: Return the pan to the oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165℉, ensuring it is fully cooked and juicy.
- Serve: Remove from oven, scoop the chicken and sweet potatoes onto plates, and serve warm.
- Storage: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
Notes
- Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
- Cutting chicken and sweet potatoes into uniform pieces ensures even cooking.
- Optional red onion adds extra flavor and can be omitted if desired.
- Fresh rosemary can be substituted with dried rosemary, but adjust amounts accordingly as dried herbs are more concentrated.
- Check chicken internal temperature with a meat thermometer to guarantee it is safe to eat.
- This recipe is great for meal prep and can be reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
