One Pot Rosemary Chicken & Veggies

I It takes less than 30 minutes to make this meal (including all the prep time) and it does so in one single skillet. Since you won’t have to clean up multiple pots and pans, you can spend that extra time catching up with your family instead of slaving away over the dishes in the kitchen.

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!

Ingredients

• 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

Instructions

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.