This easy baked chicken and sweet potatoes recipe is made with garlic, onions, and white wine. Simple, comforting, and delicious!
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!
- 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.
Remove from the oven and garnish with fresh herbs like parsley, and enjoy your Baked Chicken with Sweet Potatoes!
- 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.
More Dinner Recipes
- One Pan Roasted Chicken and Broccoli
- Parmesan Crusted Baked White Fish
- Braised Chicken Thighs
- Italian Sausage and Butternut Squash Farro Bake
- Ground Beef and Cabbage Stir-Fry
Eat It, Like It, Share It!
Did you try this chicken recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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.
Your fork is waiting.
Baked Chicken and Sweet Potatoes
- 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)
- Pre-heat oven to 375 degrees.
- 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.
- 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.