Roasted Chicken with Sweet Potatoes and Fresh Salad
Description
This wholesome dish features succulent, herb-roasted chicken paired with caramelized sweet potatoes and a crisp fresh salad. It’s packed with protein, fiber, and essential vitamins—perfect for a nutritious lunch or dinner.
Ingredients (Serves 4)
For the Roasted Chicken:
4 bone-in, skin-on chicken thighs (or breasts if preferred)
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or rosemary
Salt and pepper to taste
Juice of ½ lemon
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
1 tbsp olive oil
½ tsp cinnamon (optional)
Salt and pepper to taste
For the Fresh Salad:
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
1 cup mixed salad greens (spinach, arugula, or romaine)
1 tbsp olive oil
1 tbsp lemon juice or balsamic vinegar
Salt and pepper to taste
Instructions
1. Prepare the Chicken (10 min prep, 35–40 min cook)
Preheat oven to 400°F (200°C).
In a bowl, mix olive oil, lemon juice, and spices.
Rub the mixture all over the chicken pieces.
Place chicken on a baking sheet or oven-safe dish.
2. Roast the Sweet Potatoes (prep 5 min, cook 30–35 min)
Toss cubed sweet potatoes with olive oil, cinnamon (if using), salt, and pepper.
Spread evenly on a baking tray. Roast alongside the chicken.
Tip: Stir the sweet potatoes halfway through roasting for even browning.
3. Prepare the Salad (10 min)
Combine tomatoes, cucumber, red onion, and greens in a large bowl.
Whisk together olive oil and lemon juice or vinegar.
Drizzle dressing over the salad just before serving.
Total Time
Prep Time: 15–20 minutes
Cook Time: 35–40 minutes
Total Time: 50–60 minutes
Nutritional Information (Per Serving)
Component Amount
Calories ~520 kcal
Protein ~35g
Carbohydrates ~30g
Fiber ~6g
Sugars ~9g
Fat ~30g
Saturated Fat ~6g
Sodium ~400mg
Vitamin A 250% DV
Vitamin C 60% DV
Iron 15% DV
(Values are approximate and vary based on exact ingredients and serving size.)
Q&A Section
Q: Can I use boneless chicken?
A: Yes, boneless thighs or breasts work well but may cook faster (25–30 minutes). Keep an eye on doneness (internal temp: 165°F/74°C).
Q: Can I prepare the salad ahead of time?
A: You can prep the ingredients earlier but add dressing just before serving to keep it fresh and crisp.
Q: How can I make this dish dairy-free/gluten-free?
A: The recipe is naturally gluten-free and dairy-free as written.
Q: Can I add other vegetables?
A: Definitely! Try adding carrots, bell peppers, or Brussels sprouts to the roasting tray.
Q: What’s a good substitute for sweet potatoes?
A: olive oil squash or regular potatoes are great alternatives.
Q: How do I store leftovers?
A: Store chicken and sweet potatoes in an airtight container in the fridge f
or up to 3 days. Keep salad separate.
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