Rosemary Chicken

By Ellie

4 Person

35 Minutes

256 Calories

Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use par-cooked and unseasoned sweet potatoes, the cooking time is much shorter—making this recipe perfect for weeknight cooking. Sweet potato often appears on the table, the mouthfeel of potato is exquisite, still can bring the full feeling. There are a lot of potato recipes on the Internet. This recipe is not out of the ordinary, but you won't be disappointed. Let's take a look!

Ingredients

1 lemon, thinly sliced
2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes®
½ tsp. freshly ground black pepper
½ tsp. snipped fresh rosemary
¾ tsp. kosher salt
3 cloves garlic, minced
4 tsp. canola or olive oil

Method

01

In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, ½ teaspoon of the salt, ¼ teaspoon of the rosemary and ¼ teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).
02

Push potatoes to one side of the skillet. Add the remaining 1 teaspoon oil to another side of the skillet. Arrange chicken in a skillet alongside potatoes. Cook, uncovered, 8 minutes.
03

Stir potatoes and turn chicken. Sprinkle chicken with the remaining ¼ teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165°F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

Related Tags

Rosemary Chicken

4.4

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 256 Kcal
Prep Time 20 Mins
Cook Time 15 Mins
Total Time 35 Mins

02 Ingredients

1 lemon, thinly sliced

2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise

1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes®

½ tsp. freshly ground black pepper

½ tsp. snipped fresh rosemary

¾ tsp. kosher salt

3 cloves garlic, minced

4 tsp. canola or olive oil

03 Method

Step 1

In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, ½ teaspoon of the salt, ¼ teaspoon of the rosemary and ¼ teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).

Step 2

Push potatoes to one side of the skillet. Add the remaining 1 teaspoon oil to another side of the skillet. Arrange chicken in a skillet alongside potatoes. Cook, uncovered, 8 minutes.

Step 3

Stir potatoes and turn chicken. Sprinkle chicken with the remaining ¼ teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165°F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

04 Author