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Garlic Herb Chicken & Sweet Potato Sheet pan Recipe

   
 

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     Garlic Herb Chicken & Sweet Potato Sheet pan

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 large sweet potato, peeled and diced into 1/2 in wide pieces
1/4 c. olive oil, divided
4 cloves garlic, crushed or finely chopped, divided
2 t. dried oregano, divided
2 t. basil, divided
2 t. parsley, divided
Salt and freshly ground black pepper
21 ounces (600g) boneless skinless chicken breasts, diced into 1 1/4 inches pieces
1 large head of broccoli cut into florets (about 3 cups of florets)
 
1 red pepper, deseeded and cut into wedges
1 medium red onion, cut into wedges

Instructions
Preheat over to 400 degrees F (200 C)
Line a large, rimmed baking sheet with aluminum foil. Arrange sweet potatoes on the tray; drizzle with 1 T of oil, 1 crushed garlic clove, 1/2 t. each of oregano, basil and parsley. Toss well to coat completely. Season with salt and pepper and spread into an even layer. Cover with foil and roast in hot over for 20 mins, while preparing the remain vegetables.
The sweet potatoes will just begin to soften at this time (they will still be fairly hard on the inside, but soft on the outside). Remove from the oven and arrange the chicken, broccoli, peppers, and onion around the sweet potatoes. Drizzle with remaining oil; add the garlic and herbs. Toss everything together to completely coat in the oil. Season with extra salt and pepper to taste.
Return to the over and bake for 15-20 mins, turning chicken and other ingredients onces while cooking, until the chicken is cooked through and no longer pink in the middle, and the other vegetables are cooked through.
Serving Suggestions
4


Originally Submitted
9/1/2021





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