Roasted Chicken with Sweet Potato & Fresh Salad
Juicy herb-seasoned roasted chicken paired with caramelized sweet potatoes and a crisp refreshing salad makes for a complete and nourishing meal. This dish strikes a perfect balance of protein healthy carbs and vibrant greens ideal for weeknight dinners meal prep or casual gatherings. The combination of warm roasted comfort with a fresh zesty side brings a delightful contrast that’s as satisfying as it is nutritious.
Time Required
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients
For the Roasted Chicken
2 chicken breasts or thighs bone-in or boneless
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme or rosemary
Salt and pepper to taste
Juice of half a lemon
For the Roasted Sweet Potatoes
2 medium sweet potatoes peeled and cubed
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
For the Fresh Salad
2 cups mixed greens or lettuce
1 cucumber sliced
1 tomato chopped
¼ red onion thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice or vinegar
Salt and pepper to taste
Instructions
Preheat oven to 400°F 200°C
Prepare the chicken: In a bowl coat the chicken with olive oil garlic powder paprika thyme salt pepper and lemon juice. Let it marinate for at least 10 minutes
Roast the sweet potatoes: Toss the cubed sweet potatoes with olive oil paprika salt and pepper. Spread on a baking tray lined with parchment paper
Bake both: Place chicken on another tray or same tray if space allows. Roast in the oven for 30 to 40 minutes flipping halfway through until the chicken is fully cooked and the sweet potatoes are tender and golden
Make the salad: In a large bowl combine greens cucumber tomato and onion. Drizzle with olive oil lemon juice salt and pepper. Toss to mix
Assemble and serve: Plate the roasted chicken with sweet potatoes on the side and serve with a generous portion of fresh salad
Tips
Cut sweet potatoes evenly to ensure they roast at the same rate
Marinate chicken longer for deeper flavor up to overnight in the fridge
Use a meat thermometer to ensure chicken reaches 165°F for safe eating
Add lemon zest for extra brightness without extra acidity
Let chicken rest 5 minutes after roasting to retain juices
Variations
Use boneless chicken thighs for a juicier texture
Swap sweet potatoes with regular potatoes or carrots
Add avocado or nuts to the salad for healthy fats
Use balsamic or mustard vinaigrette for a different dressing flavor
Grill the chicken instead of roasting for a smoky flavor
Add quinoa or brown rice for extra carbs if desired
Q&A
Q Can I make this ahead of time?
A Yes you can roast the chicken and sweet potatoes in advance and store them in the fridge for up to three days Just prep the salad fresh before serving for best texture
Q Can I use frozen vegetables?
A Yes frozen sweet potato cubes or veggies work Just make sure to roast them longer so they get a nice crisp
Q What can I use instead of chicken?
A You can use turkey tofu or even chickpeas for a vegetarian version
Q How do I know when the chicken is done?
A Use a thermometer to check for an internal temperature of 165°F or slice to ensure no pink remains
Nutrition Estimate per Serving
Calories 450 to 550
Protein 30 to 35g
Carbohydrates 35 to 40g
Fat 20 to 25g
Fiber 6 to 8g
Sodium 400 to 500mg
Values will vary based on portion size and ingredients used
Conclusion
This roasted chicken meal with sweet potato and fresh salad is a balanced and colorful plate that combines warm and cool textures savory and fresh flavors and solid nutrition It is easy to prep highly customizable and perfect for a weeknight dinner or healthy lunch This dish proves that eating well can be simple satisfying and delicious