Description
This Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is a wholesome and flavorful meal perfect for a nutritious dinner. Tender chicken breasts are marinated in a fragrant mix of garlic, olive oil, and herbs, then roasted alongside sweet potatoes and fresh asparagus for a balanced plate full of vibrant colors and rich flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional, for added flavor)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the ingredients evenly.
- Prepare the chicken: In a small bowl, combine olive oil, minced garlic, dried thyme, rosemary, oregano, salt, pepper, and lemon juice. Rub this flavorful mixture over both sides of the chicken breasts to marinate and infuse the meat with herbs.
- Prepare the vegetables: Toss peeled and cubed sweet potatoes with olive oil, salt, pepper, and paprika if using. Spread them evenly on a baking sheet for roasting.
- Roast the sweet potatoes: Place the baking sheet with sweet potatoes in the oven and roast for 15 minutes. Then, remove and flip the sweet potatoes to promote even cooking.
- Add the chicken and asparagus: Arrange the marinated chicken breasts on the baking sheet alongside the flipped sweet potatoes. Place the trimmed asparagus around the chicken and sweet potatoes. Drizzle asparagus with olive oil, and season with salt and pepper.
- Finish roasting: Return the baking sheet to the oven and roast for an additional 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and allow the chicken to rest for a few minutes. Plate the garlic herb chicken alongside the roasted sweet potatoes and asparagus for a delightful and balanced meal.
Notes
- Ensure to flip the sweet potatoes halfway through roasting for even caramelization.
- Use a meat thermometer to check chicken is cooked safely to 165°F (74°C).
- Optional paprika adds a smoky flavor to the sweet potatoes, but can be omitted for a milder taste.
- Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier twist, add a pinch of cayenne pepper to the chicken marinade.
