Roasted Chicken with Sweet Potato & Fresh Salad
Description:
A wholesome, satisfying meal featuring herb-roasted chicken, tender sweet potatoes, and a crisp fresh salad. This balanced dish brings together savory, sweet, and refreshing flavors, ideal for lunch or dinner.
Ingredients:
For Roasted Chicken:
4 bone-in, skin-on chicken thighs (or breasts)
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp dried thyme (or rosemary)
½ tsp salt
½ tsp black pepper
Juice of ½ lemon
For Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
1 tbsp olive oil
½ tsp cinnamon (optional)
Salt and pepper to taste
For Fresh Salad:
2 cups mixed greens (spinach, arugula, romaine)
1 cucumber, sliced
1 tomato, chopped
½ red onion, thinly sliced
½ avocado, sliced
1 tbsp olive oil
1 tsp balsamic vinegar or lemon juice
Salt and pepper to taste
Instructions:
1. Prepare the Chicken (10 minutes)
Preheat oven to 400°F (200°C).
Pat chicken dry. Rub with olive oil, lemon juice, and seasoning.
Place on a baking tray lined with parchment.
2. Prepare Sweet Potatoes (5 minutes)
Toss cubed sweet potatoes with olive oil, cinnamon (if using), salt, and pepper.
Spread evenly on the same tray or a separate one.
3. Roast (35–40 minutes)
Roast chicken and sweet potatoes for 35–40 minutes until chicken reaches 165°F (74°C) internally and skin is crispy.
Flip sweet potatoes halfway for even roasting.
4. Prepare Salad (10 minutes)
While chicken roasts, combine salad greens, cucumber, tomato, onion, and avocado.
Drizzle with olive oil and vinegar or lemon juice. Season lightly.
5. Serve
Plate chicken with a portion of sweet potatoes and a fresh salad on the side.
Total Time:
Prep: 15 minutes
Cook: 35–40 minutes
Total: ~55 minutes
Nutritional Information (per serving, approx. for 4 servings):
Nutrient Amount
Calories 520 kcal
Protein 35g
Carbohydrates 35g
Sugars 7g
Fiber 6g
Fat 28g
Saturated Fat 6g
Sodium 480 mg
Note: Nutrition may vary depending on specific ingredients used.
Common Questions:
Q: Can I use boneless chicken?
A: Yes, boneless thighs or breasts will cook faster—reduce roasting time to 25–30 minutes.
Q: Can I add more veggies to the roast?
A: Absolutely. Carrots, bell peppers, or Brussels sprouts work well with the sweet potatoes.
Q: Is this meal gluten-free?
A: Yes, all ingredients listed are naturally gluten-free.
Q: Can I make this ahead?
A: Yes. Roast the chicken and sweet potatoes ahead and reheat before serving. Make the salad fresh.
Q: What dressing alternatives work for the salad?
A: Yogurt-based dressings, vinaigrettes, or tahini-lemon dri
zzle are great options.