One Skillet Lemon Rosemary Chicken and Sweet Potatoes

Ingredients    4 Servings

  • 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)
  •  2 Tablespoons
  • 1/2 cup Chicken Stock
  • 3 Tablespoons fresh Rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 450°F. 
  2. Whisk together 2 TBSP olive oil, juice of one lemon, 1/2 cup Chicken stock. rosemary, garlic powder, salt and pepper, set aside
  3. Heat 2 Tablespoons oil over medium heat in a large cast iron skillet.
  4. Add chicken to pan, top with garlic, onions and sweet potatoes, cook for about 4 minutes.
  5. Pour lemon/olive oil mixture over chicken and allow to cook for an additional 4 minutes.
  6. 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.