Roast Chicken & Sweet Potatoes

Roast Chicken & Sweet Potatoes is a classic, wholesome dish that combines tender, oven-roasted chicken with caramelized sweet potatoes. Seasoned with herbs and olive oil, this simple yet flavorful meal offers a perfect balance of lean protein, complex carbohydrates, and natural sweetness. It’s a comforting, nutrient-rich recipe ideal for a healthy family dinner or meal prep.

Ingredients

• 1 Tsp Dried Thyme & Olive Oil 1 Red Onion, Cut Into Wedges
• 4 Bone-in Chicken Quarters Or Breasts (Skin-on/off, ~2–2.5 Lbs Total)
• 2 Medium Sweet Potatoes (~8 Oz Each), Cut Into 1-inch Chunks, 1 Tsp Salt
• 1 Tsp Dried Rosemary (Or 2–3 Fresh Sprigs), 4 Cloves Garlic, Minced
• ½ Lb Brussels Sprouts, Halved (Or Green Beans), ½ Tsp Black Pepper, Divided

Directions

1. Prep & Season: Preheat Oven To 400°f (200°c). Pat Chicken Dry. Mix Olive Oil, Rosemary, Thyme, Garlic, ½ Tsp Salt, And ¼ Tsp Pepper. Rub All Over Chicken (Under Skin Too If Leaving It On).
2. Cook Veggies & Combine:Place Chicken On A Roasting Pan Or Sheet. Surround With Sweet Potatoes, Carrots, Onion, And Brussels Sprouts In A Single Layer. Sprinkle Veggies With Remaining Salt And Pepper, Drizzle With A Bit More Olive Oil If Desired. Roast 40–45 Mins, Stirring Veggies Once, Until Chicken Reaches 165°f And Veggies Are Tender. Tent With Foil If Chicken Browns Too Fast.
3. Finish & Serve: Serve One Chicken Piece Per Plate With ~1 Cup Roasted Veggies. Spoon Over Any Pan Juices. (Remove Skin Before Eating To Reduce Fat, If Desired.)