Dinner
Rosemary Chicken with Sweet Potatoes
Rosemary Chicken with Sweet Potatoes fills the kitchen with the scent of garlic and fresh rosemary as tender chicken and golden sweet potatoes mingle in a bright lemon-scented steam. Each bite offers savory herbs against the potatoes natural sweetness and a fresh citrus finish.
- Total
- 43 min
- Prep
- 20 min
- Cook
- 23 min
- Serves
- 4
Nutrition per Serving
- Calories
- 283
- Protein
- 28g
- Carbs
- 27g
- Fat
- 8g
- Fiber
- 5g
- Sugar
- 12g
- Sodium
- 417mg
Ingredients
- 4 tsp canola or olive oil
- 3 clove garlic, minced
- 3/4 tsp kosher salt
- 1/2 tsp snipped fresh rosemary
- 1/2 tsp freshly ground black pepper
- 1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes®
- 2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
- 1 lemon, thinly sliced
Instructions
- In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).
- Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.
- Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.