Roasted Chicken Breasts with Squash, Potatoes & Sweet Potatoes

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So this is one of the easiest meals I think I’ve ever made. I consulted no directions and just threw stuff together and it turned out great!

ingredients:

  • 1-2 white potatoes
  • 1-2 sweet potatoes
  • half of a peeled butternut squash
  • 2-3 cloves of garlic
  • 1/4 of an onion
  • 4-6 chicken breasts
  • olive oil
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp thyme
  • steak/chicken rub or spice
  • salt and pepper
directions:
  1. Pre-heat oven to 425F
  2. Wash and chop all veggies. Set aside. (make sure to peel the squash)

3. Drizzle a medium roasting pan with a bit of olive oil.

4. Chop garlic cloves and toss in the bottom of the pan.

5. chop onion and toss in the bottom of the pan.

6. Rub chicken breasts with spices and place along the bottom of the pan.

7. Throw all the veggies on top and sprinkle all the spices on top. drizzle some more olive oil (if desired).

8. Cover and place in the over for 40 mins (or until vegetables are cooked). I turned everything at the halfway point – placing the chicken on top.

You can serve with salad or other veg, bread or whatever you want! ENJOY :)

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Questions:

1. favourite thing to make in a roasting pan??

I need some ideas. I’ve only made two things in it thus far….so get creative! 

34 comments on “Roasted Chicken Breasts with Squash, Potatoes & Sweet Potatoes”

  8. Yum, that looks delicious! I love to cook, mostly on the grill, but I might try this. While I type this your chickpea recipe is in my oven and that was after I did Kale chips. Love the Kale chips, but some are perfect and some are a little soggy. Would it be better to do a batch of the thicker pieces and a another batch of the thinner pieces or just suck it up and not worry about it :-)

    Reply ↓

    • ok here’s the thing with kale – it’s a PAIN! I am not even kidding whenever I make it I literally check on it every 2 mins, move pieces around, keep it on the top rack and watch it like a HAWK. I should’ve mentioned you should only do ONE layer….otherwise they won’t crisp. I use all different sized pieces but it helps if they are close to the same. Keep fiddling with them and eventually you’ll be a pro. Now I just set the oven to 350 toss them in and turn once at the 5 min mark :) 10 mins is usually perfect, but like I said the key is being on them like a hawk!

      Reply ↓

    • hahaha I am actually working on my enviro-law studying but when I got this comment on my phone I laughed and you sucked me back into the blog world :P

      we do use a lot of cheese!!! I an a cheese freak.

      however, I think the last 4 recipes were all loads of cheese back to back, not all of them are that bad ;) hahaha

      Reply ↓

  15. Looks so yummy and healthy! I really love sweet potatoes. I’ve never tried a dish where they are cubed and mixed with regular potatoes… sounds amazing!

    Reply ↓

  16. Pingback: Boneless Pork Rib Roast | Running with Spatulas

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