Family Dinner 1 Chicken Breast With Lemon Honey Sweet Potatoes Recipes

SHEET-PAN LEMON GARLIC CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

FAMILY DINNER #1: CHICKEN BREAST WITH LEMON HONEY SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Peel sweet potatoes and cut into 1 inch pieces. Set aside.
• In small bowl, mix 5 tablespoons olive oil, 5 tablespoons honey, and 4 tablespoons lemon juice with a pinch of rosemary and a pinch of black pepper. Reserve 2-4 tablespoons of this mixture and set aside. Add sweet potato pieces to bowl of original mixture, toss to coat. Set aside.
• Spray baking/cookie sheet with non-stick cooking spray. Arrange chicken on sheet leaving room for the potatoes. Spread 1 tablespoon butter on each chicken breast, top with salt, pepper, rosemary, thyme, basil, and garlic powder to taste.
• If using Frozen Chicken: put it in the oven as-is for 20 minutes, then add the potatoes, sprinkling with coarse sea salt, and cook for an additional 20 minutes, until chicken has reached an internal temperature of 165 degrees and potatoes are fork tender.
• If using Fresh or Thawed Chicken: Arrange chicken and potatoes (sprinkled with coarse sea salt) on the baking sheet and bake for 20 minutes until chicken has reached an internal temperature of 165 degrees and potatoes are fork tender.
• After removing the chicken and potatoes from the oven, place desired amount of asparagus (I use 10 pieces per person) on baking sheet. Pour 1-2 teaspoons of olive oil on asparagus, toss with fingers to coat. Sprinkle with salt and pepper. Roast in oven for 5-7 minutes.
• Plate. Pour reserved lemon honey mixture over chicken, 1 tablespoon per serving.
• Enjoy.