Description
A wholesome and flavorful Garlic Herb Chicken with Roasted Sweet Potato & Asparagus, perfect for a healthy weeknight dinner. Tender chicken breasts are seasoned with a fragrant blend of garlic and herbs, then roasted alongside sweet potatoes and crisp asparagus, all finished with a fresh lemon juice drizzle for a bright finish.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch asparagus, trimmed
- 1/2 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
Finishing
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon olive oil (remaining)
Instructions
- Preheat the oven. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly.
- Prepare the herb mixture. In a small bowl, combine 1 tablespoon olive oil, minced garlic, dried thyme, rosemary, oregano, salt, and pepper. Mix thoroughly to create a fragrant herb rub.
- Season the chicken. Rub the herb mixture evenly over both sides of the chicken breasts, making sure they are fully coated with the garlic and herbs.
- Prepare the sweet potatoes. In a separate bowl, toss the peeled and cubed sweet potatoes with 1/2 tablespoon olive oil, salt, pepper, and smoked paprika if using. Make sure the cubes are evenly coated.
- Start roasting chicken and sweet potatoes. Place the herb-coated chicken breasts on a parchment-lined baking sheet. Spread the seasoned sweet potato cubes either on the same baking sheet with space or on a second sheet. Roast in the oven for 15 minutes.
- Add asparagus and continue roasting. Remove the baking sheet(s) from the oven, toss the trimmed asparagus with the remaining 1/2 tablespoon olive oil, salt, and pepper. Spread the asparagus over the sweet potatoes or alongside the chicken, then return everything to the oven.
- Finish roasting. Roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the sweet potatoes are tender, and the asparagus is slightly crisp.
- Serve with a lemon drizzle. Remove from the oven and drizzle the chicken and vegetables with fresh lemon juice before serving to add brightness and enhance the flavors.
Notes
- For extra flavor, marinate the chicken in the herb mixture for 30 minutes prior to roasting.
- Using chicken thighs instead of breasts can result in juicier meat.
- If preferred, smoked paprika can be omitted or substituted with regular paprika.
- Ensure the vegetables are cut evenly for uniform roasting.
- Check the chicken’s internal temperature with a meat thermometer to avoid undercooking.
