Roasted Chicken and Sweet Potatoes

It is sweet potato season and Autumn is in the air!  While I love Spring for the new life that springs from my gardens, I have to admit that Fall is my favorite season.  I love sweet potatoes in so many ways.  Baked, in casseroles, pies, soups and roasted.  Of course I love roasted chicken, so why not cook them together in one dish?

Here I slathered some garlic, Lusty Monk Mustard, salt and pepper on the chicken breasts.  Then I sprinkle fresh chopped thyme over the chicken and sweet potatoes and roast them in a hot oven.  So easy and yet so delicious!

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Here’s how I make it.

Roasted Chicken and Sweet Potatoes

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Peel and cut your sweet potato(s) into large chunks.  Place them in a bowl and coat with extra virgin olive oil or vegetable oil.  Set aside.

The pictures here are servings for the two of us.  Of course you can increase the amounts to accommodate more people.

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Place your boneless skinless chicken breasts in a baking or casserole dish.  Smear some garlic on the breasts, then your favorite whole seed, brown or Dijon mustard.

We have a local mustard called Lusty Monk Mustard.  It is made with whole mustard seeds and it’s our personal favorite.  You can certainly use whatever you have on hand.

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Place your sweet potato pieces around the chicken.

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Sprinkle salt, pepper and thyme over both the chicken and sweet potatoes.

Bake in a preheated 400 degree oven for 25-30 minutes until the chicken is cooked through and the sweet potatoes are fork tender.

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I love to garnish with chopped parsley.  Not just for looks, but for that earthy flavor it adds.  I love parsley!

I’m telling ya, even with the salt, pepper and thyme on those sweet potatoes, they are so sweet and savory at the same time and Oh My Goodness!! They are deeply satisfying!

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As I was writing this post, I was thinking about roasting potatoes in general and thought about this recipe, Roasted Potatoes and Onions.  While it’s red potatoes instead of sweet potatoes, I can see making it using sweet potatoes too!  It’s on my list for lunch tomorrow!  I’ll let you know how it turns out.

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You just gotta try this to believe it!

Food for thought:  Don’t have sweet potatoes on hand?  You can use any root vegetables for this recipe.  How about red or Yukon potatoes, carrots, turnips, beets or parsnips?  Mix and match!

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Here’s the printer friendly recipe.

Roasted Chicken and Sweet Potatoes

Cook Time: 25 minutes

Yield: 2 servings

Roasted Chicken and Sweet Potatoes

Here I slathered some garlic, Lusty Monk Mustard, salt and pepper on the chicken breasts. Then I sprinkle fresh chopped thyme over the chicken and sweet potatoes. So easy and yet so delicious!

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 large sweet potato, peeled and cut into large chunks
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon garlic, minced
  • 2-3 Tablespoons whole seed, brown or Dijon mustard
  • 1/2 teaspoon salt
  • pepper to taste
  • 2 Tablespoons fresh thyme leaves, chopped

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel and cut your sweet potato(s) into large chunks. Place them in a bowl and coat with extra virgin olive oil or vegetable oil. Set aside.
  3. Place your boneless skinless chicken breasts in a baking or casserole dish. Smear some garlic on the breasts, then your favorite whole seed, brown or Dijon mustard.
  4. Place your sweet potato pieces around the chicken.
  5. Sprinkle salt, pepper and thyme over both the chicken and sweet potatoes.
  6. Bake in a preheated 400 degree oven for 25-30 minutes until the chicken is cooked through and the sweet potatoes are fork tender.

Notes

Don't have sweet potatoes on hand? Substitute with another root vegetable such as red or Yukon potatoes, carrots, turnips, beets, butternut squash and parsnips!

https://sweetteawithlemon.com/roasted-chicken-and-sweet-potatoes/

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