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
Scale
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
