Sheet Pan Roasted Chicken and Sweet Potatoes

Name: Sheet Pan Roasted Chicken and Sweet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: each Chicken breasts (boneless, skinless); medium Sweet potatoes; tablespoons Olive oil; teaspoon Salt; teaspoon Black pepper; teaspoon Smoked paprika; teaspoon Garlic powder; teaspoon Dried rosemary

"A simple, flavorful, and healthy one-pan meal featuring tender roasted chicken and caramelized sweet potatoes, seasoned perfectly for a delightful dinner."

Ingredients

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2 Servings

Chicken breasts (boneless, skinless)
2 each
Sweet potatoes
2 medium
Olive oil
2 tablespoons
Salt
1 teaspoon
Black pepper
0.5 teaspoon
Smoked paprika
1 teaspoon
Garlic powder
0.5 teaspoon
Dried rosemary
0.5 teaspoon

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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Cut the sweet potatoes into 1-inch cubes. If using larger chicken breasts, you can cut them into 1-inch pieces as well for even cooking, or leave them whole if they are smaller.

In a large bowl, combine the sweet potato cubes and chicken. Drizzle with olive oil, then sprinkle with salt, black pepper, smoked paprika, garlic powder, and dried rosemary. Toss well to ensure everything is evenly coated.

Spread the seasoned chicken and sweet potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps them roast rather than steam.

Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sweet potatoes are tender and slightly caramelized. Flip halfway through for even browning.

Remove from oven and serve immediately. Enjoy!