Lemon Rosemary Chicken with Sweet Potatoes

This is a knock-out dinner!  It's full of flavor, so easy to make, and filled with great carbs and protein. When I took it out of the oven and added the fresh rosemary on top I felt like I was making something I'd be served at a restaurant and that feels pretty good.  You can probably substitute the fresh rosemary for dried, but I love color and the eye candy and the fresh smell that fresh rosemary brings to a platter.  I hope you enjoy this recipe!

Lemon Rosemary Chicken with Sweet Potatoes

Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons chopped fresh rosemary

2 lemons, 1 sliced and 1 zested and juiced

3 tablespoons olive oil, divided

3 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon pepper

2 medium sweet potatoes, peeled and cubed

Directions

For the marinade: whisk rosemary, lemon juice, lemon zest, 2 tablespoons olive oil, garlic, salt and pepper in a mixing bowl then pour into a large zip-lock bag.  Add chicken breasts and marinade at room temperature for 30 minutes, turning bag once or twice.

Preheat oven to 425 degrees.  Spray a 9x13 pan with nonstick cooking spray.  Set aside.

In a large skillet heat 1 tablespoon olive oil over medium-high heat.  Add sweet potatoes and cook for 5 minutes or until the potatoes start to become tender.  Stir frequently to avoid burning.  Remove from heat.

Arrange chicken breasts and lemon slices evenly in the 9x13 pan.  Add cooked sweet potatoes to the chicken.  Drizzle some of the remaining marinade over the chicken and sweet potatoes.  Bake uncovered for about 40-45 minutes, or until chicken and potatoes are fully cooked.

Recipe Source: yummyaddiction.com