Rosemary Chicken and Sweet Potato Roast

Name: Rosemary Chicken and Sweet Potato Roast
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound chicken thighs (boneless, skinless); 2 sweet potatoes (large, peeled, diced into 1-inch cubes); 4 cup broccoli florets; 1 red onion (medium, cut into wedges); 4 clove garlic (minced); 2 tablespoon olive oil; 1 tablespoon fresh rosemary (chopped); 1 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon black pepper

Succulent chicken thighs roasted alongside sweet potatoes, broccoli, and red onion, all infused with fragrant rosemary and garlic for a complete and wholesome meal.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.81/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Fiber
High-Protein

Ingredients

2 pound chicken thighs (boneless, skinless)
2 sweet potatoes (large, peeled, diced into 1-inch cubes)
4 cup broccoli florets
1 red onion (medium, cut into wedges)
4 clove garlic (minced)
2 tablespoon olive oil
1 tablespoon fresh rosemary (chopped)
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C). In a large bowl, combine the diced sweet potato, broccoli florets, and red onion wedges. In a small bowl, whisk together the olive oil, minced garlic, fresh rosemary, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pour half of the seasoned olive oil mixture over the vegetables and toss to coat evenly. Spread the seasoned vegetables in a single layer on a large baking sheet.
Place the chicken thighs in the same large bowl. Add the remaining seasoned olive oil mixture, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken.
Arrange the chicken thighs evenly among the vegetables on the baking sheet.
Roast for 20-25 minutes, then flip the chicken and stir the vegetables. Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the vegetables are tender.
Serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

Calories: 485
Protein: 37.5 g
Carbohydrates: 42.1 g
Fat: 19.8 g
Fiber: 9.2 g
Sodium: 480 mg
Saturated Fat: 4.5 g
Sugar: 12.3 g
Cholesterol: 120 mg