Rosemary Garlic Roast Chicken Sweet Potato Bowl
Roasted rosemary chicken and caramelized sweet potatoes with soft roasted garlic, served over arugula.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
Everything in this bowl roasts on one pan: sweet potatoes go in first, then chicken and garlic cloves join them. The garlic softens and turns sweet, and it can be squeezed from its skin over the chicken. Peppery arugula makes a fresh bed instead of grains.
Why this recipe works
Giving the sweet potatoes a head start means they finish at the same time as the chicken. Roasting garlic in its skin turns it soft and mellow instead of harsh.
Ingredient notes
Unpeeled garlic cloves are protected by their skins and won't burn at 425°F (220°C). Squeeze them out with the back of a fork.
Common mistakes
- Adding the chicken at the start with the sweet potatoes, which dries it out.
- Crowding the pan; use two pans if needed.
What to serve with it
Crumbled goat cheese or a drizzle of balsamic glaze.
Meal prep
Store the arugula separately and add it cold after reheating the chicken and potatoes.
More bowls like this
Cooking tips
Use a large pan; everything needs room to brown. Cut the chicken bigger than the sweet potato cubes so it stays juicy.
Swaps and variations
Use chicken thighs, which tolerate the oven heat even better. Use butternut squash instead of sweet potato.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Rosemary Garlic Roast Chicken Sweet Potato Bowl
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
You’ll need: large rimmed sheet pan; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Toss the sweet potatoes with 1 1/2 tablespoons olive oil and 1/2 teaspoon salt and roast 15 minutes.
-
Toss the chicken with 1 tablespoon olive oil, rosemary, pepper and 1/2 teaspoon salt.
-
Stir the sweet potatoes, push them to one side and add the chicken and garlic cloves in a single layer.
-
Roast 18 to 20 minutes more, until the sweet potatoes are caramelized and tender, the garlic is soft, and the chicken reaches 165°F (74°C).
-
Toss the arugula with the lemon juice, the remaining olive oil and salt.
-
Divide the arugula among 4 bowls, top with sweet potatoes and chicken and add the garlic cloves for squeezing.
Questions
Can I use dried rosemary?
Yes, 1 teaspoon, crumbled.
Why no grain in this bowl?
Sweet potatoes provide the starch; add rice or quinoa if you want a heartier bowl.
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