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Rosemary Lemon Chicken and Sweet Potato Skillet with Asparagus

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings
Calories: 299kcal

Ingredients

  • 4 ea chicken thighs (bone and skin on) (approx. 2.25 lbs)
  • 2 cups cubed sweet potatoes
  • 2 tbsp olive oil divided
  • 1 tbsp chopped + 4 sprigs fresh rosemary
  • 2 tsp FlavorGod Lemon & Garlic Seasoning
  • 4 cloves garlic minced
  • Juice of 1 lemon
  • 1 lemon sliced
  • 1 bunch asparagus (approx. 30 spears)

Instructions

  • Mix 1 tbsp olive oil, 1 tbsp rosemary, FlavorGod seasoning, garlic and lemon juice.  Toss about 2/3 of mix with chicken in a large bowl, then remove the chicken, add sweet potatoes and remainder of mix and toss until evenly coated.
  • Pre-heat oven to 400 degrees.
  • Heat 1/2 tbsp olive oil in oven safe skillet.
  • Add chicken, skin side down and cook until browned, about 3-4 minutes.
  • Add sweet potatoes, lemon slices and rosemary sprigs, ensuring the chicken is not covered by potatoes.  Move skillet to the oven.  Cook for 20 minutes before adding asparagus to oven.
  • On a foil lined baking sheet, toss asparagus with remaining 1/2 tbsp olive oil and more Flavor God seasoning.  Add asparagus to oven and cook for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees.

Nutrition

Calories: 299kcal | Carbohydrates: 21g | Protein: 22g | Fat: 14g | Cholesterol: 85mg | Sodium: 221mg | Fiber: 5g | Sugar: 4g