One Pot Rosemary Chicken & Veggies

And, since the chicken is roasted over a bed of potatoes and vegetables, it’s a complete meal. You’ll get starches from the sweet potatoes, vitamins and minerals from the broccoli, and protein from the chicken. Sounds just about perfect to me!
I love one pot meals. I can make it for meal prep for my husband. And this I can add more sweet potatoes and broccoli to make it perfect for the amount of macros he needs. I hope you enjoy this like I did!

  • 1 tablespoon olive oil
  • 1 large sweet potato, diced
  • 1 sprig fresh rosemary, chopped
  • 1 clove garlic, smashed
  • 1/4 cup apple cider vinegar
  • 4 (skin-on, bone-in) chicken breasts (about 6 ounces each, skin is removed before serving)
  • 1 head broccoli, cut into florets
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  1. Preheat the oven to 450 degrees F.
  2. In a large cast-iron skillet (or other oven-safe skillet), heat the olive oil over medium-high heat. Add the sweet potatoes and cook until they’re browned, about 8 minutes.
  3. Add the rosemary and garlic and cook until fragrant, about 2 minutes.
  4. Add the apple cider vinegar, chicken breasts, broccoli, salt, and pepper and turn to coat.
  5. Position the chicken breasts so they’re skin-side up and transfer the pan to the oven.
  6. Roast for 20 to 25 minutes, until the chicken is cooked through.
  7. Discard the skin before serving.


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