ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
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!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
ROAST CHICKEN WITH APPLES, LEEKS, AND ROSEMARY
This is a favorite of mine, my friend introduced us to it. It's really simple, very few ingredients, and tastes amazing! So easy, low prep time, and great flavor results. Mmmmm. I serve this with couscous and you can even chop some of the apples and rosemary up from the dish and mix into the couscous.
Provided by lasersarah
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
- Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 295.8 calories, Carbohydrate 21.3 g, Cholesterol 57.2 mg, Fat 16.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 643.5 mg, Sugar 12.8 g
ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY
Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
- Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
- Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
- Let cool for 5 minutes. Garnish with chopped parsley before serving.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams
LEEK & FETTA CHICKEN BREAST WITH ROSEMARY ROASTED SWEET POTA
Make and share this Leek & Fetta Chicken Breast With Rosemary Roasted Sweet Pota recipe from Food.com.
Provided by Baz231
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 220 deg C (200 deg C fan-forced). Rinse and chop sweet potato into 1 cm chunks.
- Place the sweet potato chunks and rosemary onto an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of oven for 25 to 30 minutes, until golden.
- Heat a drizzle of olive oil in a medium fry pan over medium-high heat. Add the sliced leek and cook for 4 - 5 minutes, or until soft. Remove from the heat, crumble in the fetta cheese and add the chilli flakes (if using) and stir to combine. Season to taste with salt/pepper.
- Place your hand flat on top of the chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book, rub the chicken with olive oil and season with a pinch of salt and pepper.
- Transfer the opened up chicken to a second tray lined with baking paper and top with the leek and fetta mixture. Cook in the middle rack of the oven for 15 minutes, or until chicken is cooked through., and the leek is slightly crisp around the edges.
- When the chicken has about 5 minutes of cooking time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans (with some garlic, if you like) and cook, tossing, for 5 minutes, until crisp but tender.
- Divide the chicken, beans and sweet potato between two plates (and serve with a lemon wedge, if desired).
Nutrition Facts : Calories 414.1, Fat 19, SaturatedFat 7.7, Cholesterol 115, Sodium 419.1, Carbohydrate 23.9, Fiber 4.1, Sugar 7.1, Protein 36.4
ROSEMARY CHICKEN AND SWEET POTATOES
When I was in grad school (and better at watching my weight!), I got a cookbook called "Great Taste -- Low Fat Chicken" and this is my favorite recipe in it. The rosemary adds a wonderful flavor to this healthy, one-dish meal.
Provided by MadCatKim
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Spray a large roasting pan with nonstick cooking spray.
- Place chicken in pan and arrange the sweet potato slices around the chicken, overlapping them slightly.
- Combine garlic, oil, and spices.
- Spoon over chicken and sweet potatoes.
- Drizzle lemon juice over the chicken.
- Bake for 30 minutes turning sweet potatoes at least once.
- Transfer chicken to a plate and cover with foil to keep warm.
- Turn heat up to 500 degrees F.
- Bake sweet potatoes 8 to 10 minutes longer or until they are tender.
Nutrition Facts : Calories 391, Fat 8.4, SaturatedFat 1.4, Cholesterol 68.4, Sodium 493.1, Carbohydrate 47.2, Fiber 7.1, Sugar 9.6, Protein 31
CHICKEN, LEEK AND SWEET POTATO ONE POT
I picked this recipe up in a family circle booklet. The best thing I like about this recipe is that it is all cooked in one pot. I often throw in peas or beans towards the end of cooking so it is a complete meal. I have also cooked this one is a crockpot by just cutting down of the amount of liquid.
Provided by Chrissyo
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to hot (220 degrees C.).
- Heat 1 tabsp of the oil in a large overnproof casserole dish, add the chicken, in batches, and cook for 3 to 4 minutes or until browned.
- Remove browned chicken to a plate.
- Add the remaining oil and cook the leek and garlic for 2 minutes or until soft.
- Add the flour to the dish stirring until flour is cooked.
- Gradually add the stock, stirring until the sauce boils and thickens.
- Remove from the heat and return the chicken to the casserole dish.
- Add the sweet potato and half the thyme.
- Cover the caeerole dish, place in the oven and cook for 1 1/2 hours or until the chicken is cooked through and the sweet potato is tender.
- Season and scatter with the remaining thyme.
- Serve with steamed rice.
SWEET POTATO, LEEK AND FETTA FRITTATA
A simple and light dinner or lunch option, very forgiving and you can add pretty much anything. Just choose the herbs you have or like best. Great hot or cold with salad, as with a lot of things it often tastes better the next day. You could also use 8 eggs but I tend to lighten it up by taking yolks out of a couple and using a low fat fetta.
Provided by RKC26
Categories Lunch/Snacks
Time 30m
Yield 4 Large Slices, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat fan forced oven to 180c (356f).
- Whisk eggs with water and herbs; season with pepper and salt; set aside.
- Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
- Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
- Bake until set (should be around 10-15 mins).
Nutrition Facts : Calories 226.1, Fat 12.1, SaturatedFat 5.7, Cholesterol 299.1, Sodium 411.6, Carbohydrate 13.4, Fiber 1.8, Sugar 4.2, Protein 15.6
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