Description
A flavorful and wholesome meal featuring garlic herb marinated chicken breasts roasted alongside sweet potatoes and asparagus for a perfectly balanced dish with a hint of lemon and aromatic herbs.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional, for added flavor)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting the chicken and vegetables evenly.
- Prepare the chicken: In a small bowl, combine the olive oil, minced garlic, dried thyme, rosemary, oregano, salt, pepper, and lemon juice. Rub this fragrant herb mixture thoroughly over both sides of the chicken breasts to infuse flavor.
- Prepare the vegetables: In a separate bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and optional paprika for a smoky note. Spread them out in a single layer on a baking sheet.
- Roast the sweet potatoes: Place the baking sheet with sweet potatoes in the preheated oven and roast for 15 minutes, partially cooking them and helping to develop a caramelized exterior. Remove and carefully flip all sweet potato pieces to ensure even roasting.
- Add the chicken and asparagus: Arrange the marinated chicken breasts on the baking sheet alongside the sweet potatoes. Surround them with the trimmed asparagus. Drizzle the asparagus with olive oil and season with salt and pepper to enhance their natural flavor.
- Finish roasting: Return the baking sheet to the oven and roast everything together for an additional 20-25 minutes. This will cook the chicken through to an internal temperature of 165°F (74°C) and tenderize the vegetables perfectly.
- Serve: Once cooked, remove the baking sheet from the oven and allow the chicken to rest for a few minutes to retain juices. Plate the garlic herb chicken with the roasted sweet potatoes and asparagus for a delicious, wholesome meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute dried herbs with fresh herbs if available, using approximately three times the amount.
- For added zest, garnish with fresh parsley or a lemon wedge before serving.
- If you prefer a spicier kick, add a pinch of red chili flakes when seasoning the chicken.
