Lemon Rosemary Chicken with Sweet Potatoes and Aspargaus

Just like the jerk chicken recipe I made this week, this is another super easy one-skillet chicken recipe that only yields 4 servings. Again, I am out of town later this week, so I didn't need a full week of meal prep. If you do, I would suggest increasing the servings a tiny bit. Anyways, I am usually not a fan of lemon based chicken marinades or flavor, but I really enjoyed this one. I decided to throw in some asparagus into the skillet and roast the sweet potatoes on a separate ​baking sheet with all the same lemon, rosemary, and garlic seasonings. I only did this because I used 3sweet potatoes, which would not fit into my skillet. If you need a new quick, simple, and delicious chicken recipe, give this one a try!

Lemon Rosemary Chicken
Ingredients:

• 1/4 cup olive oil
• 4 chicken breasts
• 1 1/2 sweet potatoes, cubed (I used 3 and baked separately) 
• 1 large lemon, squeezed
• 1 large lemon, sliced
• 2 Tablespoons rosemary
• 5 garlic cloves, crushed
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400 degrees.
2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners.
3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned.
4. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons.
5. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.

Original recipe found here