2-3 pounds chicken breast
salt and pepper to taste
3 tbsp extra virgin olive oil, plus more for drizzling
3 cloves garlic, chopped
2 twigs fresh rosemary
1 lemon, zested and sliced
2 medium sweet potatoes, skin intact, scrubbed and cut into wedges
1 tomato quartered (optional)


Preheat oven to 375 degrees F.

Season the chicken all over with salt and pepper, be generous. Transfer to a large baking dish.

In a small bowl, combine the olive oil, garlic, and lemon zest. Stir to combine.

Rub the olive oil, garlic and lemon mixture onto the chicken breasts (including between the flesh and the skin) Tuck a few slices of lemon between the flesh and the skin and place a few on top of the skin.

Place the sweet potatoes and onions in a mixing bowl. Drizzle lightly with olive oil, season with salt and pepper and toss to coat. Arrange in pan, surrounding the chicken. Arrange rosemary sprigs around the chicken or on top of the chicken.

Cover the pan tightly with aluminum foil and roast, covered for 30 minutes. Remove foil and bake for an additional 15 minutes, or until skin is golden brown.

CHEF’S NOTE: For a little added flavor, feel free to add about 1/2 cup of finely diced red or yellow onion. You can use any piece(s) of the chicken you want such as thighs, legs, wings or a mix.

Serves 2

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