One-Pan Rosemary Chicken with Sweet Potatoes
A simple weeknight dinner featuring tender chicken breast and crispy sweet potatoes cooked together in a single skillet with fragrant rosemary and garlic. The sweet potatoes develop golden edges while the chicken stays juicy, all brightened with fresh lemon slices. Perfect for busy families who want a nutritious, flavorful meal without extensive cleanup. This version uses convenient pre-diced sweet potatoes to cut prep time while delivering maximum flavor from minimal ingredients.
Ingredients
- 4 teaspoons canola or olive oil
- 3 cloves garlic, minced
- ¾ teaspoon kosher salt
- ½ teaspoon fresh rosemary, snipped
- ½ teaspoon freshly ground black pepper
- 1 20-ounce package refrigerated diced sweet potatoes
- 2 8 ounce skinless, boneless chicken breast halves, halved crosswise
- 1 lemon lemon, thinly sliced
Instructions
- 1
Heat oil in nonstick skillet over medium heat
- 2
Stir in garlic, salt, rosemary and pepper
- 3
Add potatoes and toss to coat
- 4
Cook covered without stirring
- 5
Push potatoes to one side of skillet
- 6
Add remaining oil to other side of skillet
- 7
Arrange chicken alongside potatoes
- 8
Cook uncovered
- 9
Stir potatoes and turn chicken
- 10
Sprinkle chicken with remaining salt, rosemary and pepper
- 11
Top with lemon slices
- 12
Cook covered until chicken reaches internal temperature and potatoes are brown
- 13
Remove potatoes if done before chicken and continue cooking chicken if needed
- 14
Sprinkle with additional rosemary if desired
Tips
Use pre-diced sweet potatoes to save prep time and ensure even cooking throughout the dish.
Don't stir the potatoes during the first cooking phase to allow them to develop crispy, caramelized edges.
Check chicken temperature with a meat thermometer to ensure it reaches 165°F for food safety.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can prep ingredients up to 4 hours ahead, store separately
Serve immediately while potatoes are crispy and chicken is hot
Common Mistakes
Don't stir potatoes during first 5 minutes to avoid preventing browning
Use meat thermometer to avoid overcooking chicken
Substitutions
FAQ
Can I use frozen sweet potatoes instead?
Yes, but thaw and pat dry first. They may release more moisture and take slightly longer to brown properly.
What if my chicken cooks faster than the potatoes?
Remove the chicken when it reaches 165°F and keep warm. Continue cooking potatoes until tender and browned.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently to maintain texture of both chicken and potatoes.