Roasted Chicken and Sweet Potato Plate
This Roasted Chicken and Sweet Potato Plate is a simple, hearty, and nutritious meal that combines juicy, perfectly seasoned roasted chicken with caramelized, tender sweet potatoes. The dish is easy to prepare, packed with protein and fiber, and perfect for weeknight dinners, meal prep, or a healthy lunch. With minimal ingredients and bold flavors, this meal is wholesome, satisfying, and naturally gluten-free.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Servings: 4
Ingredients
For the Roasted Chicken:
4 boneless, skinless chicken breasts (or bone-in, skin-on thighs for extra flavor)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dried thyme
½ tsp dried rosemary
1 tbsp lemon juice
1 tsp Dijon mustard (optional, for extra flavor)
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cut into cubes
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika
½ tsp cinnamon (optional, for warmth)
1 tbsp maple syrup or honey (optional, for slight sweetness)
Optional Additions:
½ cup Brussels sprouts or green beans, roasted
1 tbsp chopped parsley, for garnish
1 tbsp balsamic glaze, for drizzling
Instructions
Step 1: Preheat the Oven
1. Preheat oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Chicken
1. Pat the chicken dry with paper towels.
2. In a small bowl, mix olive oil, salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, lemon juice, and Dijon mustard.
3. Rub the seasoning mixture all over the chicken breasts.
Step 3: Prepare the Sweet Potatoes
1. In a bowl, toss sweet potatoes with olive oil, salt, black pepper, paprika, and cinnamon.
2. Drizzle with maple syrup or honey for a slight caramelized sweetness.
Step 4: Roast the Chicken and Sweet Potatoes
1. Place chicken breasts on one side of the baking sheet.
2. Spread sweet potatoes on the other side.
3. Roast for 35-40 minutes, flipping the potatoes halfway through.
4. Check if chicken is done: internal temperature should be 165°F (75°C).
Step 5: Serve & Enjoy
1. Let the chicken rest for 5 minutes before slicing.
2. Plate the roasted sweet potatoes alongside the chicken.
3. Garnish with chopped parsley and drizzle with balsamic glaze if desired.
Notes & Tips
For juicier chicken: Use bone-in, skin-on thighs and roast at 375°F (190°C) for 40-45 minutes.
For extra crispiness: Broil for 2-3 minutes at the end.
Make it a meal prep dish: Store in airtight containers for up to 4 days.
To make it dairy-free & paleo: Skip the Dijon mustard and maple syrup.
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Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Bone-in, skin-on thighs will be juicier and more flavorful. Adjust the cooking time to 40-45 minutes at 375°F.
Q: Can I cook this on the stovetop instead?
A:Yes! Sear the chicken for 5-6 minutes per side in a skillet, then finish in the oven for 10 minutes. Roast the sweet potatoes separately.
Q: What other seasonings can I use?
A: You can add cumin, chili powder, Italian seasoning, or Cajun seasoning for a different flavor.
Q: Can I air fry this instead?
A: Yes! Cook the chicken at 375°F (190°C) for 15 minutes, flipping halfway. Cook sweet potatoes at 375°F for 12-15 minutes.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F for 10 minutes.
Nutritional Information
Calories: ~450 kcal
Protein: ~40g
Carbs: ~35g
Fats: ~15g
Fiber: ~6g
Enjoy this simple, healthy, and flavorful Roasted Chicken and Sweet Potato Plate!