Rosemary Chicken and Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. 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:
1. Preheat oven to 425 degrees F.
2. Spray a large roasting pan with nonstick cooking spray.
3. Place chicken in pan and arrange the sweet potato slices around the chicken, overlapping them slightly.
4. Combine garlic, oil, and spices.
5. Spoon over chicken and sweet potatoes.
6. Drizzle lemon juice over the chicken.
7. Bake for 30 minutes turning sweet potatoes at least once.
8. Transfer chicken to a plate and cover with foil to keep warm.
9. Turn heat up to 500 degrees F.
10. Bake sweet potatoes 8 to 10 minutes longer or until they are tender.
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