Description
This chicken sweet potato recipe is the perfect balance of hearty and wholesome. Juicy, golden-seared chicken is roasted alongside sweet, caramelized sweet potatoes and onions, then finished with a squeeze of lemon and a sprinkle of fresh herbs. It’s flavorful, satisfying, and easy enough for weeknights while being special enough to serve guests. Best of all, it’s made with simple, fresh ingredients that you likely already have at home. Whether you’re looking for a nourishing dinner or a meal-prep option, this recipe will quickly become a favorite in your kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lemon
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube sweet potatoes, toss with olive oil, salt, pepper, and rosemary, and spread on a baking sheet. Roast for 15 minutes.
- Season chicken with salt, pepper, and paprika. Heat a skillet with olive oil and sear chicken for 3–4 minutes per side.
- Add seared chicken and sliced onions to the roasted sweet potatoes. Roast another 20–25 minutes, until chicken is cooked through (165°F).
- Remove from oven, rest chicken for 5 minutes, then slice. Drizzle with lemon juice and garnish with fresh parsley before serving.
Notes
- For extra depth, add smoked paprika or cayenne.
- Swap sweet potatoes for butternut squash or carrots.
- Don’t skip resting the chicken—this step keeps it juicy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting and searing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 8g
- Sodium: 530mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg