Description
This Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is a flavorful and healthy sheet pan dinner featuring tender chicken breasts marinated in fresh herbs and lemon, roasted alongside sweet potatoes and crisp asparagus. It’s a simple, wholesome meal perfect for weeknight dinners with a vibrant herbaceous taste and nutritious balance.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the 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 marinade: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper. Stir well to make the herb marinade.
- Marinate the chicken: Rub the marinade evenly over the chicken breasts, making sure they are fully coated. Set aside to marinate while preparing the vegetables, allowing the flavors to meld.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the dish.
- Roast the sweet potatoes: Place cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and spread into a single layer. Roast for 15 minutes to begin tenderizing and caramelizing.
- Add asparagus and chicken: Remove the baking sheet from the oven, add the asparagus pieces, and gently toss all the vegetables. Create space on the sheet for placing the marinated chicken breasts.
- Roast everything together: Place the chicken breasts on the sheet alongside the vegetables, return to the oven, and roast for an additional 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
- Rest and serve: Remove from oven and let the chicken rest for 5 minutes to retain juices. Slice the chicken and serve warm with the roasted sweet potatoes and asparagus.
Notes
- Fresh herbs can be substituted with 1 teaspoon each of dried herbs if fresh are not available.
- For more intense flavor, marinate the chicken in the refrigerator for up to 4 hours before cooking.
- Add a pinch of red pepper flakes to the marinade for a spicy kick.
