Lemon Rosemary Chicken with Sweet Potatoes

Any recipe that can be cooked in one pan is always a good one and when it tastes this amazing it goes straight onto the favourites list.

Hint: The size of the sweet potato cubes will determine cooking time.

Prep time: 10 mins
Cook time: 45 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

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Ingredients

125 grams of free range chicken thigh

100 grams of sweet potato, peeled and cut in 1 cm cubes

1/2 small onion, sliced

1/4 lemon, sliced

1 tablespoon of fresh lemon juice

1 tablespoon of extra virgin olive oil, separated

1 garlic clove, crushed

1/2 teaspoon of chopped fresh rosemary

1 large pinch of Himalayan or sea salt

fresh ground black pepper

Method

Pre-heat oven to 200°C - 400°F - Gas Mark 6.

Lightly oil a small baking dish and add the sweet potatoes and onion slices. Drizzle with 1 teaspoon of the olive oil and bake for 10 minutes.

Remove from the oven, make a space in the centre and add the chicken thigh.

Whisk together the juice, remaining oil, garlic, rosemary, salt and pepper and pour over the dish.

Bake for 15 minutes more or until sweet potato is cooked through.

Calories: 410
Protein: 26
Carbs: 17.6
Fibre: 4.5
Fat: 24.7

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