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Quick Notes: The idea of sheet pan dinners has always been enticing to me because they are so easy. Just toss a bunch of food on a pan and bake it. Super simple for a weeknight dinner. If you’re looking for a more low carb option, you could definitely replace the sweet potatoes with brussels sprouts, but all in all this Rosemary Chicken Sheet Pan Dinner is a pretty healthy weeknight dinner.
Ingredients
- 3 chicken breasts
- 2 sweet potatoes, peeled and cubed in bite-size pieces
- 2 sprigs of rosemary
- 2 cloves of garlic
- 4 tablespoons olive oil, divided
- sea salt and fresh ground pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper or tin foil.
- Remove the stem from the rosemary however makes you happy.Â
- On a plate, cover your chicken in 2 tablespoons olive oil and rub it all over the chicken like you're rubbing lotion onto a fat baby. Salt and pepper each side, and top them with your rosemary and garlic. Toss em' on the pan.Â
- Toss your sweet potatoes in the remaining olive oil and sea salt. I say sea salt because it tends to be bigger and flakier. You can use normal salt, whatever. Toss those on your pan and do your best to spread them out. It's a grip of potatoes though.Â
- Put the pan in the oven and bake for 25 minutes, but flip the potatoes halfway through. Don't touch the chicken, it's fine.Â
- After the 25 mins have passed, flip your oven setting to broil and broil for about 5 minutes. If your potatoes are already looking all roasted, you can skip this step.Â
- Serve on a plate.
Start this meal out with some Italian Cheese Fondue.
