Garlic Herb Chicken with Roasted Sweet Potato & Asparagus Recipe
If you’re craving a vibrant, wholesome meal that’s as comforting as it is gorgeous on the plate, Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is the answer. This dish brings together juicy, herb-marinated chicken breasts, golden-roasted sweet potatoes, and tender asparagus, all in one pan. It’s a weeknight hero and a dinner party showstopper, bursting with fresh flavor, color, and a satisfying mix of textures. Whether you’re keeping things healthy, need a gluten-free option, or just want a meal that makes you feel good, Garlic Herb Chicken with Roasted Sweet Potato & Asparagus hits all the right notes.
Ingredients You’ll Need
The beauty of Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is in its simplicity—just a handful of fresh ingredients, each playing a starring role. Every component adds its own layer of flavor, from the aromatic herbs to the sweet, earthy potatoes, and crisp asparagus.
- Chicken breasts: Boneless, skinless, and perfect for soaking up all those wonderful herb flavors.
- Olive oil: Adds richness and helps everything roast up beautifully golden and tender.
- Garlic: Minced for a punchy, savory backbone to the marinade.
- Fresh rosemary: Lends that signature piney, aromatic note essential to this dish.
- Fresh thyme: Brings a subtle earthiness and depth to the herb blend.
- Fresh parsley: Adds brightness and a pop of green that keeps things fresh.
- Lemon zest: Perks up the flavor with citrusy zing and makes the chicken taste extra lively.
- Lemon juice: Tenderizes the chicken and balances the richness with acidity.
- Salt: Essential for bringing out all the natural flavors.
- Black pepper: Just a bit for gentle warmth and complexity.
- Sweet potatoes: Peeled, cubed, and roasted until caramelized and sweet.
- Asparagus: Trimmed and chopped for a crisp-tender, green counterpoint.
- Olive oil (for vegetables): Ensures the sweet potatoes and asparagus roast to perfection.
- Salt and pepper to taste: Season the vegetables just right for maximum flavor.
How to Make Garlic Herb Chicken with Roasted Sweet Potato & Asparagus
Step 1: Prep and Marinate the Chicken
Start by preheating your oven to 400°F (200°C). In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper. This aromatic marinade is the secret to juicy, flavorful chicken. Rub it evenly over the chicken breasts, making sure every nook and cranny gets coated. Let the chicken rest while you prep the veggies—if you have time, let it marinate longer for deeper flavor.
Step 2: Roast the Sweet Potatoes
Place the peeled, cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss everything until the cubes are well-coated. Arrange them in a single layer—this helps them roast up beautifully golden and caramelized. Pop the tray in the oven and roast for 15 minutes to give the sweet potatoes a head start.
Step 3: Add Asparagus and Chicken
After 15 minutes, remove the baking sheet from the oven. Add the chopped asparagus to the sweet potatoes, give everything a gentle toss, and rearrange the veggies to make space for the chicken breasts. Place the marinated chicken right on the sheet, nestling it among the veggies. The chicken juices will mingle with the vegetables, making everything extra flavorful!
Step 4: Finish Roasting
Return the baking sheet to the oven and roast for another 20 to 25 minutes. You’ll know it’s ready when the chicken is cooked through (165°F or 74°C inside), the sweet potatoes are tender and caramelized, and the asparagus is just crisp-tender with a little golden color. The aroma is absolutely irresistible at this point!
Step 5: Rest, Slice, and Serve
Let the chicken rest for about 5 minutes before slicing—this keeps it juicy and gives you time to admire your handiwork. Slice the chicken, then serve it alongside the roasted sweet potatoes and asparagus for a complete, vibrant meal that’s ready to impress.
How to Serve Garlic Herb Chicken with Roasted Sweet Potato & Asparagus
Garnishes
For an extra pop of freshness, sprinkle your Garlic Herb Chicken with Roasted Sweet Potato & Asparagus with a handful of chopped fresh parsley or a little extra lemon zest. A light drizzle of good olive oil or a squeeze of lemon juice right before serving can brighten up the plate and make the flavors sing.
Side Dishes
This dish is incredibly satisfying on its own, but you can round out the meal with a simple green salad, a spoonful of quinoa, or some crusty gluten-free bread for scooping up every last bit of herb-infused goodness. If you’re feeling fancy, a dollop of Greek yogurt or a herby pesto on the side is delicious too.
Creative Ways to Present
For a dinner party, plate the sliced chicken on a platter and arrange the roasted sweet potatoes and asparagus artfully around it. Or, make individual bowls layering veggies under the chicken with a sprig of fresh rosemary on top. If you’re packing for lunch, try slicing the chicken and tossing everything together for a vibrant, hearty salad.
Make Ahead and Storage
Storing Leftovers
Place any leftover Garlic Herb Chicken with Roasted Sweet Potato & Asparagus in an airtight container and refrigerate within two hours of cooking. The flavors actually deepen overnight, making leftovers just as delightful for lunch the next day!
Freezing
You can freeze this dish, though the asparagus may soften a bit after thawing. For best results, freeze the chicken and sweet potatoes together, and add freshly roasted asparagus when reheating. Store in freezer-safe containers for up to three months.
Reheating
To reheat, warm in a 350°F oven for about 15 minutes or until heated through. If you’re in a hurry, the microwave works too—just cover loosely and zap in 1-minute bursts. A drizzle of olive oil or a squeeze of lemon before serving helps revive the flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and work beautifully in Garlic Herb Chicken with Roasted Sweet Potato & Asparagus. Just adjust the roasting time as needed, as thighs may take a few extra minutes to cook through.
What if I don’t have fresh herbs?
No worries—dried herbs work too. Substitute one teaspoon each of dried rosemary, thyme, and parsley for the fresh herbs. The flavor will still be delicious and aromatic.
Can I add other vegetables?
Yes! Feel free to toss in bell peppers, red onion, or even Brussels sprouts. Just keep the vegetable pieces similar in size so they roast evenly with the sweet potatoes and asparagus.
How spicy can I make this?
For a kick of heat, sprinkle in some red pepper flakes to the marinade or over the veggies before roasting. It’s a great way to add a new dimension to Garlic Herb Chicken with Roasted Sweet Potato & Asparagus.
Is this recipe suitable for meal prep?
Definitely! Garlic Herb Chicken with Roasted Sweet Potato & Asparagus holds up well in the fridge and makes tasty, nutritious lunches for several days. Portion into meal prep containers and you’re set for the week.
Final Thoughts
I can’t recommend Garlic Herb Chicken with Roasted Sweet Potato & Asparagus enough—it’s a dish that never fails to impress, nourish, and satisfy. Whether you’re aiming for a fuss-free family dinner or a vibrant meal to share, this recipe is sure to become a new favorite in your kitchen. Give it a try and enjoy every flavorful, colorful bite!
Print
Garlic Herb Chicken with Roasted Sweet Potato & Asparagus Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is a wholesome and flavorful sheet pan dinner. Juicy, tender chicken breasts are marinated in a zesty garlic and fresh herb mixture, then oven-roasted alongside naturally sweet cubed sweet potatoes and crisp asparagus. This easy-to-make, gluten-free meal combines aromatic herbs, lemon zest, and healthy olive oil for a nutritious and satisfying main course perfect for any night of the week.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil (for vegetables)
- Salt and pepper, to taste
Instructions
- Prepare the Oven and Marinade: Preheat your oven to 400°F (200°C). In a small bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper. Rub this flavorful mixture evenly over the chicken breasts, ensuring each piece is well coated. Set the marinated chicken aside while you prepare the vegetables—this allows the flavors to meld.
- Roast Sweet Potatoes: Arrange the cubed sweet potatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread the sweet potatoes out in a single layer to ensure even roasting. Place the sheet in the preheated oven and roast for 15 minutes, allowing them to start softening and caramelizing.
- Add Asparagus and Chicken: Carefully remove the baking sheet from the oven. Add the trimmed asparagus pieces, and gently toss all the vegetables together to mix. Create space on the sheet for the marinated chicken breasts, placing them down without crowding to ensure proper roasting. Return the baking sheet to the oven for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly browned.
- Rest and Serve: Once cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes. This resting period helps the juices redistribute, keeping the chicken moist and flavorful. Slice the chicken breasts and serve alongside the roasted sweet potatoes and asparagus for a complete, healthy meal.
Notes
- Fresh herbs can be substituted with 1 teaspoon each of dried rosemary, thyme, and parsley if fresh are unavailable.
- For enhanced flavor, marinate the chicken in the refrigerator for up to 4 hours before cooking.
- To add a spicy kick, sprinkle some red pepper flakes into the marinade or over the vegetables before roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
