Rosemary Chicken Sweet Potatoes (Printable Recipe)
Chicken and sweet potatoes cooked with rosemary for a fast, flavorful one-pan dinner.
# Ingredients You'll Need:
→ Main Ingredients
01 -
4 teaspoons canola oil or olive oil
02 -
3 cloves garlic, minced
03 -
3/4 teaspoon kosher salt, divided
04 -
1/2 teaspoon snipped fresh rosemary, divided
05 -
1/2 teaspoon freshly ground black pepper, divided
06 -
1 package (20 ounces) refrigerated diced sweet potatoes
07 -
2 skinless boneless chicken breast halves (8 ounces each), halved crosswise
08 -
1 medium lemon, thinly sliced
# Steps to Follow:
01 -
Heat 3 teaspoons oil in a 12-inch nonstick skillet over medium heat. Add garlic, 1/2 teaspoon salt, 1/4 teaspoon rosemary, and 1/4 teaspoon pepper. Stir in sweet potatoes and toss to coat. Cover and cook without stirring for 5 minutes.
02 -
Push potatoes to one side of the skillet. Add remaining 1 teaspoon oil to the other side. Place chicken pieces in the skillet beside the potatoes. Cook uncovered for 8 minutes.
03 -
Stir the potatoes and turn the chicken. Season chicken with remaining 1/4 teaspoon salt, rosemary, and pepper. Top chicken with lemon slices. Cover and cook for 8 to 10 minutes or until chicken reaches 165°F and potatoes are browned.
04 -
If desired, sprinkle with additional fresh rosemary before serving.
# Extra Tips:
01 -
Using pre-diced refrigerated sweet potatoes reduces prep and cook time significantly.