ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.
Provided by Melissa Clark
Categories weekday, one pot, main course
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
- In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
- Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
- Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
- Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams
HONEY-BUTTER BAKED CHICKEN WITH MASHED SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.
- Season the chicken both inside and out with the kosher salt and black pepper.
- In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
- Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.
- To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.
- Preheat the oven to 350 degrees F.
- Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.
- Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.
ROSEMARY CHICKEN AND SWEET POTATOES
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.
Provided by MadCatKim
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Spray a large roasting pan with nonstick cooking spray.
- Place chicken in pan and arrange the sweet potato slices around the chicken, overlapping them slightly.
- Combine garlic, oil, and spices.
- Spoon over chicken and sweet potatoes.
- Drizzle lemon juice over the chicken.
- Bake for 30 minutes turning sweet potatoes at least once.
- Transfer chicken to a plate and cover with foil to keep warm.
- Turn heat up to 500 degrees F.
- Bake sweet potatoes 8 to 10 minutes longer or until they are tender.
Nutrition Facts : Calories 391, Fat 8.4, SaturatedFat 1.4, Cholesterol 68.4, Sodium 493.1, Carbohydrate 47.2, Fiber 7.1, Sugar 9.6, Protein 31
SOUTHERN CHICKEN BREASTS WITH SWEET POTATOES
Make and share this Southern Chicken Breasts With Sweet Potatoes recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying pan, heat oil over medium heat. Add chicken breast and cook until lightly browned, about 5 minutes per side. Drain on paper towels.
- Preheat oven to 350. Arrange chicken in a 13 by 9 inch baking dish.
- In a small bowl, combine evaporated milk, honey, salt, nutmeg and cloves. Pour over chicken.
- Bake 10 minutes. Remove from oven and arange sweet potatoes and raisins around chicken.
- Pour reserved 1/4 cup syrup over chicken.
- Return to oven and bake 40 minutes or until chicken is done.
Nutrition Facts : Calories 551.7, Fat 25.1, SaturatedFat 7.7, Cholesterol 111.1, Sodium 803.6, Carbohydrate 45.1, Fiber 3.8, Sugar 18.8, Protein 36.6
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