Rosemary Chicken PT35M https://img4.recipesrun.com/201907/2019/1022/88/0/783283/300x200x50.jpg 4 servings 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

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.

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Rosemary Chicken

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!
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
Ellie Ellie
1078 Recipes
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