Roasted Chicken and Sweet Potatoes


I think everyone I know goes on some sort of “health kick” in early January.  It makes sense – most of us just ate our way from Thanksgiving to Christmas to New Year’s and are feeling a bit weighed down (literally).  Then we all make (unrealistic) New Year’s Resolutions that MAYBE last until February 1st, because there’s NO way I am going to run five miles every single day of 2017 and there’s DEFINITELY no way I am giving up ALL cake and cookies and ice cream in exchange for plain Greek yogurt mixed with a teaspoon of cocoa powder (I am actually ashamed of this).

To all of you trying to be healthier in 2017, this one’s for you!  Seasoned chicken, broccoli, and sweet potatoes – how can you get healthier than that?!

This recipe is adapted from the recipe over at Cooking Classy.  I really enjoyed it!  Next time I make it, I am going to marinade the chicken in some olive oil and balsamic dressing along with the spices.  I’ll update this post when I do!  But as is, the flavor is wonderful.

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Roasted Chicken and Sweet Potatoes

Prep: 20 min
Cook time: 30 min
TOTAL: ~40 min

Yields 4-6 servings

Ingredients:

  • Olive oil
  • 2 large sweet potatoes, cut into ½-inch cubes
  • 1-1.5 lb chicken breast, cut into 1-inch pieces
  • 1 small red onion, diced
  • 1 large broccoli crown, cut into small florets
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 1/8 tsp nutmeg
  • 1 tsp salt (or more to taste)
  • ½ tsp pepper

Directions:

  1. Preheat oven to 400 °F. In a large bowl, toss diced sweet potatoes with ~1 Tbsp olive oil until well-coated.  Spread out on a large baking sheet and bake for 15 minutes.
  2. While sweet potatoes are baking, add remaining ingredients plus 1-2 Tbsp olive oil to large bowl and toss until mixed and well-coated. Once sweet potatoes have baked for 15 minutes, remove from oven and add sweet potatoes to bowl of ingredients.  Toss to mix well.  Drizzle ~1 Tbsp olive oil over baking sheet and add sweet potato mixture.  Make sure everything (especially chicken) is evenly spread out in pan (try not to clump large amounts together – a single, flat layer is best to ensure even cooking).  Bake for an additional 15 minutes, until chicken is done.  Serve immediately. 4-6 servings.