One-Pan Lemon-Rosemary Chicken with Roasted Sweet Potatoes

Quick Summary

A wholesome, one-pan dinner featuring golden-brown chicken thighs paired with tender sweet potatoes. Infused with fresh rosemary and zesty lemon, it delivers high protein and fiber in under 50 minutes.

Ingredients

Instructions

1. 01. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. 02. Toss the cubed sweet potatoes with 1.5 tablespoons of olive oil, paprika, and a pinch of salt on the pan. Roast for 15 minutes.
3. 03. While potatoes roast, rub the chicken with the remaining oil, garlic, rosemary, salt, and pepper.
4. 04. Nestle the chicken among the potatoes and top with lemon slices. Roast for another 20–25 minutes until chicken is cooked through.

Nutrition Snapshot

Frequently Asked Questions

Can I use chicken breasts instead?

Yes, though reduce the cooking time by about 5–8 minutes to ensure they stay juicy.

Is this meal dairy-free?

Yes, this recipe is naturally dairy-free and gluten-free.

How long can I store leftovers?

Store in an airtight container for up to 3 days in the refrigerator.