Cinnamon is in every household and for good reason: ounce for ounce, it contains 5 times the antioxidants as 1/2 cup of blueberries or a cup of pomegranate juice! But don’t limit your cinnamon consumption to your morning bowl of oats. Cinnamon is used all over the world in savory dishes to complement the flavors of meat and vegetables.
Today’s recipe is the perfect cold weather staple that literally comes together in just minutes. Feel free to mix and match the ingredients based on what you have available. When I made this dish, I happened to have gala apples and sweet potatoes but it would work just as well with carrots and parsnips. Just don’t forget the cinnamon.
Your fork is waiting.
Roast Chicken and Sweet Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 414kcal
This recipe is the perfect cold weather staple that literally comes together in just minutes.
Questions / Comments?
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Ingredients
Instructions
- Pre-heat oven to 350.
- Meanwhile, line a roasting pan with sweet potatoes, apples and onion.
- Place chicken breasts on top and drizzle with olive oil.
- Season everything evenly with all spices including salt and pepper. Don't be afraid to get your hands dirty to ensure food is evenly coated.
- Bake for 45-60 minutes or until juices run clear in the chicken.
Recipe Notes:
Excellent source of Vitamins A and C
Nutrition Facts
Roast Chicken and Sweet Potatoes
Amount Per Serving
Calories 414
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 0.6g
3%
Cholesterol 120mg
40%
Sodium 924mg
39%
Total Carbohydrates 39.5g
13%
Dietary Fiber 7.1g
28%
Protein 50.9g
102%
* Percent Daily Values are based on a 2000 calorie diet.
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Sue Shaw
January 8, 2015 at 6:07 pmThis sounds like exactly what I want! Do you think I could make it ahead and freeze it? If so, should it be frozen raw or cooked?
Regardless, I am going to make it–it sounds perfect!
Liz DellaCroce
January 8, 2015 at 7:31 pmHi Sue – I have never frozen this before so I wouldn’t know for sure but part of me is leaning towards freezing it raw. Will you keep me posted?
Camille
January 4, 2015 at 6:51 pmMade this dish for my family used three bonless skinless chicken breasts which I cut in half .As for my husband he said it was deliciouse will have me make this again as for our teenage daughter she didn’
t carefor the apples and onions. Would defenitly serve this to guests .
Liz DellaCroce
January 5, 2015 at 4:27 pmI’m so glad you enjoyed it Camille!
Vuckie
November 10, 2014 at 1:38 pmCan I use a whole chicken instead? How would the cooking temperature and time change? Thanks!
Liz DellaCroce
November 10, 2014 at 9:09 pmYes you absolutely can! The cooking temperature would be 350 and the time would vary on size of your chicken but usually until internal temperature reaches 180.
Ashley Bozekowski
April 4, 2014 at 6:56 pmHi, I just stumbled across your recipe. I was looking for a good recipe to use up my sweet potatoes that had been sitting around for a while. I gave it a go, and have to say it is delicious!! This will be a new staple for me. I love that it incorporates so much goodness, the cinnamon, sweet potatoes and apples, they all add tons of antioxidants and a great dish that has both fruits and veggies. Thank you so much for the recipe!! A keeper for sure.
Liz DellaCroce
April 7, 2014 at 11:24 amOh I’m so thrilled you enjoyed it!! Thanks for telling me!!
Deidre
March 4, 2014 at 7:53 pmGreat Great Recipe – Just made it for the first time and my kids LOVED it! They only eat the chicken but they loved the cinnamon flavor. My husband and I enjoyed the apples and sweet potatoes! I will definitely make this again – maybe with a pork tenderloin instead!
Liz DellaCroce
March 4, 2014 at 9:07 pmOh I’m so glad!! We make this regularly too – pork is a great substitute!!! Thanks for letting me know!
sparkey
March 20, 2013 at 1:06 pmLiz, is it baked at 350 or 450? When & where is the allspice & nutmeg added? Are the sweet potatoes peeled?
Liz DellaCroce
March 20, 2013 at 1:42 pmHi There – It is baked at 350 and you add the allspice and nutmeg when you add the olive oil, salt, pepper and cinnamon. (In the recipe I say to add “all the spices” so it would go in then! The sweet potatoes are peeled as shown in the video but I have updated the recipe to say peeled to avoid further confusion. Thank you for bringing that to my attention! Let me know what you think of the recipe – enjoy!
Terri
January 21, 2013 at 9:00 pmMade this tonight and was awesome! Will so be making this again. My sweet potatoes needed to be a bit smaller chucks but other than that ;) Can’t wait for leftovers tomorrow night!
Liz DellaCroce
January 22, 2013 at 7:59 amEnjoy the leftovers!
Marie @ Not Enough Cinnamon.com
January 16, 2013 at 7:38 pmWow congrats on that video! This dish looks so easy and tasty. And cinnamon definitively is the best spice on earth! ;) I made something pretty similar on my blog, it’s a chicken stew with apple and cinnamon (http://www.notenoughcinnamon.com/2012/09/20/chicken-stew-with-apples-and-cinnamon/) I love this combination!
Stephanie @ Girl Versus Dough
January 16, 2013 at 8:31 amI did NOT know that about cinnamon, but I’m glad I do now because I love that spice! This sounds so delicious — definitely keeping it in mind for an easy weeknight dinner!
Liz DellaCroce
January 16, 2013 at 11:48 amYes girl!! Cinnamon is the bees knees!!! Let me know what you think!