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Baked Chicken and Sweet Potatoes

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LIZ DELLA CROCE

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This easy baked chicken and sweet potatoes recipe is made with garlic, onions, and white wine. Simple, comforting, and delicious!

Basting baked chicken and sweet potatoes.

Being a mom always trying to find new ways to feed my family, I like to take the dishes of my childhood and put my own spin on them. This Baked Chicken with Sweet Potatoes is a great example of me taking a basic cooking method my mom used and making it my own. It’s also a great way to get dinner on the table all in one dish!

Ingredients

  • Chicken: I love to use bone-in and skin-on chicken breasts for this dish for an added richness of flavor to this lean protein.
  • Sweet potatoes: Full of antioxidants and vitamins, they are as the name entails, naturally sweet and creamy in texture.
  • Red onion: Vibrant in color, as they cook and caramelize, they get tender and sweet.
  • Garlic: Pungent and aromatic, roasting the whole cloves makes them soften and sweeten in flavor.
  • Olive oil: Coats everything to help it cook evenly and not dry out.
  • White wine: A great addition to roast chicken as it adds a bright acidity that balances out the fat and salt. I usually use a sauvignon blanc.

How to Make Baked Chicken and Sweet Potatoes

Start your baked chicken and sweet potatoes by cutting your potato and onion into cubes and scattering into the bottom of your baking dish with the garlic cloves.

Drizzle with olive oil and season with salt and pepper, then toss well until evenly coated.

Season your chicken breasts with salt and pepper on both sides, then lay on top of the vegetables. Next pour in the white wine. Toss in the oven at 375 and roast until chicken reaches an internal temperature of 165, or about an hour.

Baked chicken and sweet potatoes.

Remove from the oven and garnish with fresh herbs like parsley, and enjoy your Baked Chicken with Sweet Potatoes!

Easy Substitutions

  • Don’t want to use alcohol? No problem, just use chicken broth or apple cider vinegar instead of wine.
  • Swap the sweet potatoes. You can always use butternut squash, red potatoes, or Yukon gold potatoes. Truly any root vegetable will work, even parsnips!

Frequently Asked Questions

Should I boil then bake sweet potatoes?

You can to reduce the cook time, but I never do. I think roasting them caramelizes the outsides and makes the insides delicious and creamy.

Is it healthier to eat sweet potatoes with the skin on?

The peel is a great source of fiber and antioxidants, so technically yes it is healthier. But a sweet potato is still nutritious without the skin.

Do you stab sweet potatoes before baking?

If you’re baking them whole, like a baked potato, then you can to help let steam release. That isn’t necessary when cut up and roasted.

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Liz eating baked chicken and sweet potatoes.

My Baked Chicken and Sweet Potatoes reminds me of home and full of flavor and comfort. What are your favorite childhood dishes? I’d love to hear from you.

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Baked Chicken and Sweet Potatoes

4.35 stars average
This easy baked chicken recipe is made with sweet potatoes, garlic, onions and white wine. Simple, comforting and delicious!
Print Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serves4
CourseMain Dish
Calories470
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 chicken breasts bone-in, split, skin-on
  • 4 cups sweet potatoes peeled and cut in large cubes
  • 1 red onion cut in large cubes
  • 6 cloves garlic whole, peeled
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 1 cup dry white wine such as Sauvignon Blanc

Instructions
 

  1. Pre-heat oven to 375 degrees.
  2. Scatter sweet potatoes, garlic, and onion in the bottom of a large baking dish. Drizzle with olive oil and season with salt and pepper. Toss well.
    4 cups sweet potatoes, 1 red onion, 6 cloves garlic, 1 tablespoon extra virgin olive oil
  3. Place chicken breasts on top and season liberally with salt and pepper on both sides. Pour white wine in the pan and roast until chicken is cooked through and juices come out clear, about 1 hour.
    4 chicken breasts, 1 cup dry white wine, salt and pepper

Nutrition

Serving: 1breastCalories: 470kcalCarbohydrates: 32gProtein: 51gFat: 9gSaturated Fat: 2gCholesterol: 145mgSodium: 340mgPotassium: 1385mgFiber: 5gSugar: 7gVitamin A: 18937IUVitamin C: 9mgCalcium: 71mgIron: 2mg

Liz’s Notes

Nutrition fact include 1 chicken breat and 1 cup veggies.

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Let us know how it was!
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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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4.35 from 32 votes (25 ratings without comment)

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14 responses to “Baked Chicken and Sweet Potatoes”

  1. Nikki N. Avatar
    Nikki N.

    I made this tonight, and we loved it! I used salt, pepper, and garlic powder on boneless chicken breasts and stuffed them with Swiss cheese. I then lightly sprinkled Parmesan cheese over the top before baking. I covered it after 30 minutes to finish cooking the potatoes without overcooking the chicken, and it was the right call. It turned out delicious and was a great excuse to buy a bottle of my favorite Dry Riesling wine.

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Love how you stuffed the chicken with cheese! Glad you enjoyed!

      Reply
  2. Nikki Avatar
    Nikki

    Made this for my kids before and they love this dish.. i did not have white wine so i used chicken broth. They loved it , so it’s a win in my house .

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Chicken broth instead of wine is my go-to frequently, too! Glad you and your family enjoy!

      Reply
  3. Susan Avatar
    Susan

    But I added a rub with garlic powder, parsley, salt and pepper, basil and oregano. Topped it with Parmesan cheese. Could make it perfect with Swiss cheese inside the chicken

    Reply
  4. Cheryl R. Avatar
    Cheryl R.

    Sadly for me, I was very disappointed in this recipe. Although I love, sweet potatoes, onions, garlic, chicken and white wine, this combination absolutely did not work for my husband or me. The sweet potatoes did not caramelize at all, the chicken was dry, and the whole thing just had a strange taste. We ended up throwing out most of the meal, which we never do and which was especially tough because we were eating it before a day of fasting. Oh well…

    Reply
  5. Sara Avatar
    Sara

    The chicken was good, but I didn’t have white wine or chicken broth in the kitchen so I followed the advice on this page.. “Don’t want to use alcohol? No problem, just use chicken broth or apple cider vinegar instead of wine”
    And so apple cider vinegar it was! Thankfully it didn’t taint the flavor of my chicken, but my sweet potatoes and onion tasted 100% like apple cider vinegar and it was not delightful at all. My advice is to never use apple cider vinegar in this recipe!!!

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So sorry about that Sara! I use apple cider vinegar in place of wine when in a pinch and I don’t have extra broth, and it usually works very similarly!

      Reply
  6. Linda Avatar
    Linda

    It’s a good recipe however, the sweet potatoes did not cook through

    Reply
  7. Jill Avatar
    Jill

    Winner winner, chicken dinner. Made this for Christmas Eve dinner tonight. Used a little cinnamon and Vatachurma spices and we loved it. Thanks for the recipe.

    Reply
  8. Nerashnie Avatar
    Nerashnie

    Good day sounds great. What can I substitute for the wine?

    I would love to try it but without the wine

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      If you don’t want to cook with the wine, you can substitute it with chicken stock.

      Reply
  9. Connie Avatar
    Connie

    Liz, this baked chicken and sweet potatoes is absolutely juicy, tender and delicious. I’m like your mother, whenever I am making chicken, I always, always use cinnamon stick or ground cinnamon and oregano. That’s the Greek/Lebanese way I grew up watching my mother cook. Miss her dearly, but reaching for cinnamon always puts a smile on my face. I also sprinkled cinnamonn and oregano under the
    chicken skins..made enough for leftovers. Sides are always greek or syrian salads and rice pilaf. Thanks for such delicious recipes❣

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I love that you add cinnamon sticks to chicken!! So glad you enjoyed Connie!! :) Love when recipes bring us closer to family.

      Reply
Liz Della Croce eating black bean dip

Hi, I’m Liz!

Welcome to The Lemon Bowl®!

I’m Liz Della Croce, a healthy food blogger dedicated to sharing nutritious, flavorful recipes made with seasonal ingredients and whole foods. Inspired by my Syrian and Jewish heritage, as well as my travels, I create easy dishes and practical tips to help you embrace a healthy lifestyle every day.

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