Chicken Breasts Roasted with Sweet Potatoes

Serves: 4-6


4 medium sweet potatoes, peeled and cut into 1” pieces

2 Tbsp plus 1 Tbsp Flying Olive Lemon or Rosemary Extra Virgin Olive Oil or a Combinationof the two (We mix them together and use them as needed), divided

Salt and Freshly ground black pepper to taste

1 Tbsp finely chopped fresh rosemary

About 1 Tbsp lemon zest (from 1 lemon) Zest first, then squeeze

About 1 Tbsp lemon juice from 1 lemon

4 chicken breast halves with bones (about 3 lbs), or 4 boneless chicken breasts (about 2 ½ lbs)

¼ cup white wine


Preheat the oven to 450 degrees F with the rack in the middle position.

Put the sweet potato pieces in a large roasting pan and sprinkle with 2 Tbsp of the Flying Olive EVOO or Combination of Choice. Season with salt and pepper, toss well, and set aside.

Meanwhile, whisk together the remaining 1 Tbsp of Flying Olive EVOO of Choice, the rosemary, lemon zest and juice. Season with salt. If you are using skin-on breasts, rub the marinade under the skin of the breasts. Season with salt and pepper and place the skin side up in the roasting pan on top of the sweet potato cubes. For both kinds of breast, pour any remaining marinade over them. Cook for 20 minutes.

Remove the pan from the oven. Gently toss the potatoes. (I remove them to another plate so I can, using a spatula, gently flip them over and move them around. Then, I replace the breasts). Pour the wine over the chicken and continue to roast another 15 minutes. If using skinless chicken breasts, turn the oven down to 350 and cook about 10-15 minutes more. They tend to dry out quickly). Test for doneness using a meat thermometer. Internal temp should be 160-165 degrees.

Transfer the chicken to a separate platter and tent with foil. If the potatoes aren’t tender, return them to the oven for an additional 5-10 minutes.

Serve the chicken with the potatoes.

Submitted by Barb L.