Baked Chicken with Roasted Sweet Potatoes and Green Beans

Ingredients

• Chicken breast 5 oz
• Sweet potatoes 1 medium
• Green beans 1 cup
• Olive oil 1 tbsp
• Rosemary 1 tsp

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This temperature is perfect for roasting the sweet potatoes and baking the chicken evenly.
   Tip: Preheating ensures even cooking and a nicely roasted texture.
2. Prepare the sweet potatoes. Peel the sweet potato and cut it into roughly 1-inch cubes. Place the cubes in a mixing bowl. Drizzle half the olive oil (about 1/2 tbsp) over the sweet potatoes and sprinkle with half the rosemary. Toss well to coat evenly.
   Tip: Cutting the sweet potatoes into uniform pieces helps them cook evenly.
3. Prepare the green beans. Rinse the green beans under cold water and trim the ends. Add them to the bowl with the sweet potatoes. Drizzle the remaining olive oil (1/2 tbsp) and sprinkle the rest of the rosemary over the green beans. Toss again to coat.
   Tip: Trimming the ends removes the tough parts and improves texture.
4. Arrange vegetables on baking sheet. Spread the sweet potatoes and green beans in a single layer on a baking sheet lined with parchment paper or lightly greased. This helps them roast evenly without steaming.
   Tip: Avoid overcrowding the pan to ensure crispiness.
5. Prepare the chicken breast. Pat the chicken breast dry with paper towels. Lightly season both sides with a pinch of salt and pepper if desired. Place the chicken breast on the baking sheet next to the vegetables.
   Tip: Drying the chicken helps it brown better in the oven.
6. Bake the chicken and vegetables. Place the baking sheet in the preheated oven. Roast for about 25-30 minutes, flipping the vegetables halfway through. The chicken is done when its internal temperature reaches 165°F (74°C) and the sweet potatoes are tender when pierced with a fork.
   Tip: Use a meat thermometer to check chicken doneness for safety.
7. Rest and serve. Remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before slicing to retain juices. Serve the sliced chicken alongside the roasted sweet potatoes and green beans.
   Tip: Resting the chicken makes it juicier and more flavorful.

Pro tips

• Cut vegetables into similar sizes to ensure even roasting.
• Use fresh rosemary for more vibrant flavor, but dried works well too.