Garlic Herb Chicken with Roasted Sweet Potato & Asparagus Recipe
If you’re searching for a one-pan wonder that’s both nourishing and eye-catching, look no further than Garlic Herb Chicken with Roasted Sweet Potato & Asparagus. This vibrant meal is a beautiful medley of juicy, herb-marinated chicken, caramelized sweet potatoes, and crisp-tender asparagus, all infused with bright garlic and citrus notes. The best part? Everything comes together on a single sheet pan, making busy weeknights a breeze while giving you a dish that looks impressive enough for guests.
Ingredients You’ll Need
The ingredient lineup for Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is simple yet purposeful. Every item adds a layer of flavor, color, or texture, turning everyday basics into something truly special.
- Chicken Breasts: Lean, boneless, and skinless, these are perfect for soaking up all those garlic-herb flavors.
- Olive Oil: Helps everything roast beautifully and delivers healthy richness to the dish.
- Lemon Juice: Brings out a fresh zing that brightens both the chicken and the veggies.
- Garlic: Three cloves may seem bold, but their punch transforms the marinade into a true flavor bomb.
- Dried Thyme: Lends earthy herbal notes that balance the sweetness of the potatoes.
- Dried Rosemary: Gives your chicken and veggies that unmistakable aromatic depth.
- Dried Parsley: Pops of green bring both freshness and color to your finished meal.
- Paprika: A little warmth and a subtle smoky note go a long way here.
- Salt: Enhances all those gorgeous, natural flavors without overpowering any one ingredient.
- Black Pepper: Adds gentle heat to round out the herb blend.
- Sweet Potatoes: Their natural sweetness caramelizes beautifully during roasting.
- Asparagus: Adds a crisp-tender bite that keeps the dish feeling fresh and green.
- Optional Garnishes: Grated Parmesan and lemon zest add the perfect finish if you’re looking for a touch of decadence.
How to Make Garlic Herb Chicken with Roasted Sweet Potato & Asparagus
Step 1: Marinate the Chicken
Start by whisking olive oil, lemon juice, minced garlic, thyme, rosemary, parsley, paprika, salt, and pepper together in a small bowl to create your flavorful marinade. Place the chicken breasts in a large bowl or zip-top bag, pouring half the marinade over them. Toss until well-coated and let everything soak up those garlicky, herby juices for at least 10 to 15 minutes—just enough time for the flavors to mingle.
Step 2: Prepare the Sweet Potatoes
While your chicken is marinating, peel and dice your sweet potatoes into even cubes, ensuring they’ll roast uniformly. On a large baking sheet, drizzle the potatoes with olive oil and a spoonful of the remaining marinade. Give them a good toss to coat, then spread them out in a single layer. Slide them into a hot 425°F (220°C) oven for their initial 15-minute roasting head start.
Step 3: Assemble and Roast
After the sweet potatoes have had a chance to soften and caramelize at the edges, remove the tray from the oven. Nestle the marinated chicken breasts among the potatoes, then scatter the trimmed asparagus spears around. Brush everything with the rest of your glorious herb mixture, infusing every bite with flavor. Return the pan to the oven for 20 to 25 more minutes, until the chicken is cooked through (165°F/74°C) and the asparagus is crisp-tender.
Step 4: Garnish and Serve
For a finishing flourish, sprinkle your Garlic Herb Chicken with Roasted Sweet Potato & Asparagus with a shower of grated Parmesan and a fresh grating of lemon zest. These optional additions take your dinner from simple to sensational with minimal effort.
How to Serve Garlic Herb Chicken with Roasted Sweet Potato & Asparagus
Garnishes
Brighten up your platter with a touch of grated Parmesan, a drizzle of good olive oil, or fresh lemon zest right before serving. A handful of extra chopped fresh herbs (like parsley or chives) also adds color and a hint of freshness that brings the whole Garlic Herb Chicken with Roasted Sweet Potato & Asparagus together.
Side Dishes
While this dinner is a one-pan meal all on its own, you can pad it out with a loaf of crusty bread or a simple green salad tossed with a lemon vinaigrette. For a little extra comfort, serve with a scoop of quinoa or brown rice to capture all the garlicky drippings.
Creative Ways to Present
For a cozy family night, serve everything directly from the sheet pan at the table—it turns dinner into an interactive, serve-yourself experience. If you want to impress company, arrange the chicken atop bed of sweet potato cubes, fan out the asparagus spears, and sprinkle with your favorite garnishes for a restaurant-worthy finish. Garlic Herb Chicken with Roasted Sweet Potato & Asparagus looks stunning even when plated simply!
Make Ahead and Storage
Storing Leftovers
Once cooled, pack any remaining Garlic Herb Chicken with Roasted Sweet Potato & Asparagus in airtight containers and refrigerate for up to 3 days. Keep the chicken, potatoes, and asparagus together for easiest grab-and-go lunches or satisfying next-day dinners.
Freezing
This dish freezes better than you might expect! For best results, slice the chicken and freeze it with the veggies in freezer-safe bags or containers for up to two months. When ready to enjoy, simply thaw overnight in the fridge before reheating.
Reheating
To reheat, place portions in a baking dish and cover loosely with foil, then warm in a 350°F (175°C) oven until hot. The microwave works in a pinch, but for best texture, the oven keeps the chicken moist and the veggies pleasantly firm.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a flavorful, juicy swap for breasts in Garlic Herb Chicken with Roasted Sweet Potato & Asparagus. Just ensure you adjust cook times as needed for bone-in pieces.
How should I cut the sweet potatoes for even roasting?
Dice sweet potatoes into uniform one-inch cubes. Keeping your pieces the same size helps them roast evenly so you don’t end up with some bites undercooked and others too soft.
What if I don’t have asparagus?
No worries! You can substitute with green beans, broccoli florets, or even Brussels sprouts. The beauty of Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is that it’s flexible to whatever you have on hand.
Is this dish suitable for meal prep?
Absolutely—this recipe is a meal prep dream! Everything keeps its flavor and texture well for several days, making it perfect for healthy lunches or quick weeknight meals.
Can I make this dairy-free?
Definitely. Simply skip the Parmesan garnish or use your favorite dairy-free cheese alternative. The flavors in Garlic Herb Chicken with Roasted Sweet Potato & Asparagus shine all on their own.
Final Thoughts
Easy, wholesome, and packed with flavor, Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is one of those recipes that brightens both your table and your day. Give it a try, and watch it become a new staple in your kitchen rotation!
Print
Garlic Herb Chicken with Roasted Sweet Potato & Asparagus Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Herb Chicken with Roasted Sweet Potato & Asparagus is a delicious and wholesome sheet pan dinner that is perfect for a weeknight meal. The flavorful herb-marinated chicken is roasted alongside sweet potatoes and asparagus for a complete and satisfying dish.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables:
- 2 medium sweet potatoes (peeled and diced)
- 1 bunch asparagus (trimmed)
- Optional: grated Parmesan and lemon zest for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the Herb Mixture: In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, parsley, paprika, salt, and pepper.
- Marinate the Chicken: Place the chicken breasts in a large bowl or zip-top bag and pour half of the herb mixture over them. Let marinate for 10–15 minutes.
- Roast the Vegetables: On a large baking sheet, toss the diced sweet potatoes with a drizzle of olive oil and a spoonful of the remaining herb mixture. Roast for 15 minutes.
- Add Chicken and Asparagus: Remove the tray from the oven, add the marinated chicken and asparagus to the pan, and brush everything with the remaining herb mixture.
- Finish Roasting: Return to the oven and roast for 20–25 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender.
- Serve: Optional: sprinkle with Parmesan and lemon zest before serving.
Notes
- You can substitute chicken thighs for chicken breasts if preferred.
- For even cooking, cut sweet potatoes into uniform pieces and don’t overcrowd the pan.
- This dish works well for meal prep and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 7g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 95mg
