One Pan Baked Chicken And Sweet Potatoes Recipes

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!

ONE-PAN BAKED CHICKEN & SWEET POTATOES

Steps:

• Heat oven to 375ºF.
• Mix dressing, sugar and thyme until blended. Pour over potatoes in large bowl; mix lightly. Use tongs to transfer potatoes to roasting pan sprayed with cooking spray, reserving dressing mixture in bowl.
• Add chicken to reserved dressing mixture; toss to evenly coat chicken with dressing mixture. Place next to potatoes in roasting pan.
• Bake 1 hour or until potatoes are tender and chicken is done (165ºF). Transfer chicken and potatoes to platter, reserving drippings in roasting pan. Pour drippings through strainer, then drizzle over chicken.

ONE-PAN BAKED CHICKEN & SWEET POTATOES RECIPE - (4.2/5)

Steps:

• HEAToven to 375ºF. MIXdressing, sugar and thyme in large bowl. Add potatoes; toss to coat. Transfer potatoes to 15×10×1-inch pan, reserving dressing mixture in bowl. ADDchicken to reserved dressing mixture; toss to coat. Place in pan with potatoes. BAKE1 hour or until potatoes are tender and chicken is done (165ºF). Transfer chicken and potatoes to platter. Strain drippings from pan; pour strained sauce over chicken.

ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
• Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
• Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
• Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
• Enjoy!

ONE-PAN CHICKEN AND POTATO BAKE

Steps:

• Heat oven to 400°F.
• Place chicken and potatoes in 13x9-inch baking dish.
• Top with dressing; sprinkle with cheese and seasoning. Cover.
• Bake 1 hour or until chicken is done (165ºF), uncovering after 30 min.

CHICKEN AND SWEET POTATO BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top.
• Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

Steps:

• In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
• In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
• Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
• Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
• Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
• To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.