Name: Sheet pan chicken and sweet potatoes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 serving
Ingredients: 3 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces; 11 medium sweet potatoes, peeled and cut into 1-inch cubes; 2 1/2 medium red onions, cut into 1-inch chunks; 1/3 cup olive oil; 2 1/2 tsp garlic powder; 2 1/2 tsp smoked paprika; 2 tsp dried oregano; 1 1/2 tbsp salt; 3/4 tsp black pepper; 1/4 cup lemon juice; 1/4 cup fresh parsley, chopped

Instructions

Prep 30 min · Cook 25 min

Preheat your oven to 400°F. Line four half-sheet pans with parchment paper. If you only have two pans, you will need to roast this in two batches. Prepare the chicken, sweet potatoes, and red onion into uniform 1-inch pieces.
Because of the volume, use two large mixing bowls. Divide the chicken, potatoes, and onion evenly between the bowls. In a small jar, whisk together the olive oil, garlic powder, smoked paprika, oregano, salt, and black pepper. Pour half the oil mixture into each bowl and toss thoroughly until every piece is well coated.
Spread the mixture across the four sheet pans in a single layer. Place the pans in the oven on two racks. Roast for 15 minutes, then rotate the pans from top to bottom and front to back, flipping the mixture with a spatula. Roast for another 15 to 20 minutes until the potatoes are tender and browned at the edges. Done when chicken is opaque in the center and potatoes are easily pierced with a fork, 165°F.
Transfer the roasted chicken and vegetables to a large serving bowl or divide into meal prep containers. Drizzle with the lemon juice and toss with the chopped parsley to brighten the flavors.

Nutrition

Ingredients

Instructions

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