Some nights I enjoy making a complicated (read messy) meal. Other nights, I need something quick and easy (and with very few dishes to clean). On these evenings, I love trying out a few one-pan recipes.
I found a recipe for roast chicken and vegetables on the Tasty app and decided it was a great one to try. The original recipe called for green beans with it, but the beans we got had already started to get moldy, so we had to throw those in the compost bin. I was secretly ok with that because I really don’t care for fresh green beans like this!
We have been using fresh lemons in a lot of our cooking lately, and it’s really added a lot of flavor to our dishes. So on top of the other advantages of this recipe, we also were drawn to it because of the fresh lemon. And the sweet potatoes, you can’t go wrong with some yummy seasoned sweet potatoes!
The recipe couldn’t be more simple to make, and with all the seasonings it comes out delicious! Chicken is our favorite meat to cook with because it’s so versatile, and all four of us will eat it almost any way it’s cooked. And with two boys who can be picky eaters sometimes, any meal I can make that feeds all four of us is a win for me.
Whenever I make a sheet pan recipe, I also make sure to line the pan with aluminum foil. This makes the cleanup even easier because once dinner is done, I can just remove the foil, rinse it off, and throw it in the recycle bin.
Start by preparing the vegetables. Cut the sweet potato into chunks about one inch and slice the lemon. If you plan to use some lemon zest to garnish, it’s easier to zest the lemon before you stlice it. Add these to a bowl with some olive oil, rosemary, thyme, garlic, salt, and pepper. You can either use a spoon or spatula to stir up the vegetables and seasonings or cover the dish and shake it.
Cover the sheet pan with foil (to make clean up super easy) and lay the vegetables and lemon on one side of the pan. Add the chicken breast to the other side and season it with a bit of salt, pepper, and paprika, then flip it over and do the same on the other side.
Put the entire pan in the oven and bake it at 375 for about 20-30 minutes, or until the chicken is cooked through and the sweet potatoes are softened. Serve it warm and garnish with a bit of lemon zest.
- 2 sweet potatoes
- 1 lemon
- 1 tbsp olive oil
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp pepper
- 2 chicken breasts boneless, skinless
- ¼ tsp paprika
Preheat oven to 375
Cut the sweet potato into chunks about one inch and slice the lemon
In a medium bowl, mix the sweet potatoes, lemon slices, olive oil, rosemary, thyme, garlic, salt, and pepper
Lay out the potatoes on one side of a foil-lined sheet pan
Lay the chicken on the other side and season with salt, pepper, and paprika
Bake for about 20-30 minutes, until the chicken is cooked through and the vegetables are soft
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