Description
A comforting, flavorful one-pan meal that combines juicy herbed chicken with naturally sweet roasted sweet potatoes and caramelized red onions. Perfect for cozy weeknight dinners or casual gatherings, this dish is simple to prepare yet packed with vibrant flavors inspired by Mediterranean cooking.
Ingredients
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4 boneless, skinless chicken breasts
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3 tablespoons olive oil
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2 cloves garlic, minced
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon paprika
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Salt and black pepper to taste
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Juice of 1 lemon
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2 large sweet potatoes, peeled and cubed
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1 large red onion, cut into wedges
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2 tablespoons olive oil
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1 teaspoon dried thyme
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1 teaspoon smoked paprika
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Salt and black pepper to taste
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Fresh parsley, chopped (optional, for garnish)
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Lemon wedges (optional, for garnish)
Instructions
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
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In a small bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, paprika, salt, black pepper, and lemon juice. Whisk until blended. Rub the mixture over the chicken breasts and let marinate for at least 15 minutes or refrigerate for 1–2 hours for deeper flavor.
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In a large bowl, toss sweet potatoes and red onion with olive oil, thyme, smoked paprika, salt, and pepper until evenly coated.
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Arrange the marinated chicken in the center of the baking sheet and place vegetables around it in a single layer, leaving space for even roasting.
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Roast in the oven for 25–30 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender and caramelized. Toss vegetables halfway through cooking.
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Optional: Switch to broil for the last 2–3 minutes for extra color, watching carefully to prevent burning.
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Remove from oven and let chicken rest for 5 minutes before slicing.
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Serve chicken with roasted vegetables and garnish with parsley and lemon wedges.
Notes
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
-
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, paprika, salt, black pepper, and lemon juice. Whisk until blended. Rub the mixture over the chicken breasts and let marinate for at least 15 minutes or refrigerate for 1–2 hours for deeper flavor.
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In a large bowl, toss sweet potatoes and red onion with olive oil, thyme, smoked paprika, salt, and pepper until evenly coated.
-
Arrange the marinated chicken in the center of the baking sheet and place vegetables around it in a single layer, leaving space for even roasting.
-
Roast in the oven for 25–30 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender and caramelized. Toss vegetables halfway through cooking.
-
Optional: Switch to broil for the last 2–3 minutes for extra color, watching carefully to prevent burning.
-
Remove from oven and let chicken rest for 5 minutes before slicing.
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Serve chicken with roasted vegetables and garnish with parsley and lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes