Name: One Skillet Lemon Rosemary Chicken and Sweet Potatoes
Ingredients: 1-1/2 pounds chicken breast; 2 medium sweet potatoes, peeled and chopped; 1 large sweet onion, peeled and chopped; 4 garlic cloves, diced; 1 lemon, sliced; Juice from 1 lemon (~1/3 cup); 1/4 cup + 2 Tablespoons Olive Oil; 3 Tablespoons fresh Rosemary; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Ingredients

Scale

1–1/2 pounds chicken breast
2 medium sweet potatoes, peeled and chopped
1 large sweet onion, peeled and chopped
4 garlic cloves, diced
1 lemon, sliced
Juice from 1 lemon (~1/3 cup)
1/4 cup + 2 Tablespoons Olive Oil
3 Tablespoons fresh Rosemary
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450°F.
Whisk together 1/4 cup olive oil, juice of one lemon, rosemary, garlic powder, salt and pepper, set aside
Heat 2 Tablespoons oil over medium heat in a large cast iron skillet.
Add chicken to pan, top with garlic, onions and sweet potatoes, cook for about 4 minutes.
Pour lemon/olive oil mixture over chicken and allow to cook for an additional 4 minutes.
Flip chicken over, stir veggies, add lemon slices on top and place in oven for ~35-40 minutes, or until internal temperature reaches 165°F.