Sheet Pan Lemon-Herb Chicken & Sweet Potatoes

Preheat the oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper.

Wash and peel 14 oz of raw sweet potatoes, then cut them into uniform 1/2-inch cubes.

Trim the tough ends off 6 oz of raw green beans and set them aside.

Pat dry 12 oz of raw boneless skinless chicken breast with paper towels, then cut into 1-inch bite-sized pieces.

Zest the fresh lemon to yield 1 tsp of zest, then juice it to obtain 1 tbsp of fresh lemon juice.

Mince the 3 garlic cloves and finely chop the 1 tbsp of fresh rosemary.

In a small bowl, whisk together 1.3 tbsp of extra virgin olive oil, 1 tbsp of lemon juice, 1 tsp of lemon zest, the minced garlic, the chopped rosemary, 1/2 tsp of salt, and 1/4 tsp of black pepper.

In a medium bowl, toss the sweet potato cubes with half of the lemon-herb oil mixture, then spread them in a single layer on one side of the prepared sheet pan.

In the same bowl, toss the chicken pieces with the remaining lemon-herb oil mixture and arrange them in a single layer on the opposite side of the sheet pan.

Roast in the preheated oven for 15 minutes.

While roasting, lightly toss the trimmed green beans with a tiny pinch of salt and black pepper.

Carefully remove the sheet pan from the oven, stir the sweet potatoes, flip the chicken pieces, and scatter the green beans into the center of the pan.

Return the sheet pan to the oven and roast for an additional 12 to 15 minutes, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and caramelized.

Plate the roasted chicken, sweet potatoes, and green beans together and serve hot.