Roasted Sweet Potato Chicken Bake
Roasted Sweet Potato Chicken Bake
Ingredients
For the Roasted Chicken and Sweet Potatoes
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 3 garlic, cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Creamy Finish
- 1 cup half and half
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish or a large oven-safe skillet.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cut chicken pieces and sweet potato cubes. Add the olive oil, diced yellow onion, minced garlic, dried rosemary, dried thyme, paprika, kosher salt, and black pepper. Toss everything together until the chicken and sweet potatoes are evenly coated with the seasonings.
⏱️ 10 min
- 3
Transfer the seasoned chicken and sweet potato mixture to the prepared baking dish, spreading it out in an even layer.
⏱️ 2 min
- 4
Bake for 20 minutes, or until the chicken is partially cooked and the sweet potatoes are starting to soften.
⏱️ 20 min•🌡️ 400
- 5
Remove the baking dish from the oven. Pour the half and half evenly over the chicken and sweet potatoes, then sprinkle with the grated Parmesan cheese. Stir gently to combine everything, ensuring the sauce coats the ingredients.
⏱️ 3 min
- 6
Return the baking dish to the oven and continue to bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the sweet potatoes are tender, and the sauce has thickened slightly and is bubbly.
⏱️ 15 min•🌡️ 400
- 7
Carefully remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set and flavors to meld.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Sweet Potato Chicken Bake
Ingredients
For the Roasted Chicken and Sweet Potatoes
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, small, diced
- 3 garlic, cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Creamy Finish
- 1 cup half and half
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish or a large oven-safe skillet.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cut chicken pieces and sweet potato cubes. Add the olive oil, diced yellow onion, minced garlic, dried rosemary, dried thyme, paprika, kosher salt, and black pepper. Toss everything together until the chicken and sweet potatoes are evenly coated with the seasonings.
⏱️ 10 min - 3
Transfer the seasoned chicken and sweet potato mixture to the prepared baking dish, spreading it out in an even layer.
⏱️ 2 min - 4
Bake for 20 minutes, or until the chicken is partially cooked and the sweet potatoes are starting to soften.
⏱️ 20 min•🌡️ 400 - 5
Remove the baking dish from the oven. Pour the half and half evenly over the chicken and sweet potatoes, then sprinkle with the grated Parmesan cheese. Stir gently to combine everything, ensuring the sauce coats the ingredients.
⏱️ 3 min - 6
Return the baking dish to the oven and continue to bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the sweet potatoes are tender, and the sauce has thickened slightly and is bubbly.
⏱️ 15 min•🌡️ 400 - 7
Carefully remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set and flavors to meld.
⏱️ 5 min