Sheet Pan Lemon Rosemary Chicken and Sweet Potatoes

Prep time: 15 minutes Marinate time: 30 minutes Cook time: 50 minutes


  • 1 1/4 lbs. boneless skinless chicken breasts
  • 1/4 cup extra virgin olive oil, divided
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons crushed dried rosemary or Italian herb seasoning 1
  • 1/2 teaspoons garlic salt
  • 1/2 teaspoon pepper
  • 1 lb. (4 medium) Bako Sweet® Sweet Potatoes, cut into 1-inch cubes
  • 3/4 cup 1/2-inch diced red onion
  • 3/4 cup 1/2-inch cubes red bell pepper
  • Snipped fresh rosemary (optional)


  1. Preheat oven to 450°F.
  2. Cut chicken into bite-size cubes (about 1-inch) and place in a medium bowl.
  3. Add 3 tablespoons olive oil, lemon juice, herbs, salt and pepper; let marinate for 30 minutes.
  4. Stir together sweet potatoes and remaining oil in a medium bowl ad place on a large baking sheet.
  5. Bake for 20 minutes.
  6. Stir onion and peppers into chicken and add to baking sheet with potatoes.
  7. Spread in a single layer cook for 30 minutes or until all ingredients are cooked through, stirring halfway through cooking.
  8. Sprinkle with rosemary, if desired.


  • Chicken and marinade may be prepared a day ahead and stored covered in the refrigerator until ready to cook.
  • To brown chicken, broil for 5 minutes after baking.
  • Line baking sheet with foil or parchment paper or foil for easier clean up.
Sheet Pan Lemon Rosemary Chicken and Sweet Potatoes