Rosemary Chicken with Sweet Potatoes and Broccoli
Roasted chicken breast with tender sweet potatoes and crisp-tender broccoli, finished with lemon, rosemary, and olive oil.
- Calories
- 610
- Protein
- 48g
- Carbs
- 55g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 45 min total
- boneless skinless chicken breastpatted dry24 oz
- sweet potatoespeeled and cubed32 oz
- frozen broccoli florets20 oz
- olive oil4 tbsp
- lemonquartered1
- garlicminced1 clove
- dried rosemary1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Preheat the oven to 425F. Peel and cube the sweet potatoes, mince the garlic, and quarter the lemon.
- Do not rinse the chicken. Pat it dry, season both sides with kosher salt and black pepper, then wash the board, knife, and hands with soap and water before touching anything else.
- Toss the sweet potatoes with half the olive oil, garlic, rosemary, kosher salt, and black pepper on a sheet pan. Roast for 15-18 minutes, until the edges are browned and a fork slides into the centers with slight resistance.
- Add the broccoli and remaining olive oil to the pan, toss with the potatoes, and roast for 8-10 minutes, until the broccoli is bright green and crisp-tender.
- Place the seasoned chicken on the pan beside the vegetables and roast for 12-16 minutes, turning once if needed, until the thickest part reads 165°F (74°C) on an instant-read thermometer and the surface is lightly golden.
- Squeeze the lemon over the chicken and vegetables. Taste and adjust with kosher salt and black pepper, then serve while the vegetables are hot and fragrant.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.