Chicken and sweet potatoes

Photo: Spend With Pennies

A one-pan dinner with Cajun chicken breasts roasted alongside honeyed sweet potatoes, red onion, and garlic.

From Holly Nilsson at Spend With Pennies · @spendpennies

One pan, 35 minutes, and the sweet potatoes roast in the same juices as the chicken.

You need

• 4 medium boneless skinless chicken breasts (about 6-7 ounces each)
• 3 tablespoons olive oil (divided)
• 1 tablespoon Cajun seasoning
• 2 medium sweet potatoes (cut into ¾-inch cubes)
• 1 red onion (cut into ½-inch wedges)
• 2 tablespoons honey (or hot honey)
• 4 cloves garlic (sliced)
• ¾ teaspoon salt (more to taste)
• ¼ cup pecans (optional)

How to make it

1. Heat the oven to 425°F. Line a large rimmed baking pan with parchment if you like.
2. Pound the chicken breasts to an even thickness so they cook evenly.
3. Toss the chicken in a large bowl with 1 tablespoon olive oil and the Cajun seasoning, then set it in the center of the pan.
4. In the same bowl, toss the sweet potatoes, onion, garlic, remaining 2 tablespoons olive oil, honey, and salt. Spread this around the chicken.
5. Roast 15 minutes, then stir the vegetables and scatter on the pecans if using.
6. Roast another 10 to 15 minutes, until the chicken hits 165°F and the sweet potatoes are tender when pierced.
7. Move the chicken to a cutting board and let it rest 5 minutes. Stir the vegetables into the pan juices while it rests.
8. Slice the chicken thin and serve with the vegetables.

Written in our own words from Holly Nilsson's recipe, with their quantities. The original: Chicken and sweet potatoes, Spend With Pennies.

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