Gluten Free Living – 2014

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is irresistible and so mouthwatering! It’s baked in a lovely garlic-butter sauce with rosemary, parsley, salt and pepper. I tell you, it’s one marvelous chicken dish. No kidding. I added sweet potatoes, green beans, and sliced onion rings. Wow! The flavors were so sumptuous. This is actually a take-off on my Roasted Chicken with Rosemary recipe that I’ve made so many times and adore. The sauce is incredible and flavors foods so well that I use leftovers in each recipe for soups!

Follow Me On Instagram!

A few weeks ago I made up a meal for some friends who joined our Sunday school class and recently moved to the area. I know what moving’s like. The last thing you want to do is cook. Sometimes you’re even too tired to go out to eat. One of my ministries is to take meals to friends who are moving. That way they can enjoy a hot, home-cooked meal in the middle of a lot of chaos.

I added some other delightful things to their menu, like Spinach and Cranberry Salad, Peach Streusel Muffins, and Peach Sheet Cake. They were able to enjoy some great food, and we’ve formed some great friendships with this family in the process. It’s a win-win for all involved! Plus, I get to do what I enjoy most–stay in the kitchen! 🙂

I had been thinking about trying my Roasted Chicken with Rosemary recipe, but swapping out sweet potatoes for the red potatoes and green beans for the carrots. My, did it work! It worked so well that I made another batch of this recipe right after I finished making all my peach desserts.

But this time I roasted a whole chicken, some extra chicken breasts, and made up a whole pan of sweet potatoes and a whole pan of green beans. My specific purpose in mind was to use leftovers for a delicious chicken and vegetable soup recipe. That recipe also turned out wonderfully.

I’m not sure I can adequately describe how succulent and amazing the rosemary-garlic-parsley-butter sauce is for this recipe. It’s really simple. It uses only a handful of ingredients. But it makes the difference between ordinary chicken and spectacular chicken! Seriously. Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is a lovely recipe that’s healthy, low calorie and gluten free. Everyone who’s ever eaten this recipe, or my Roasted Chicken with Rosemary, love the amazing sauce. (Not to mention the chicken and veggies)!

This is a one-dish meal that will certainly please even the pickiest of appetites. Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is just awesome and delightful for family or company dinners. It’s really quite economical, too. So if you need to pinch pennies, this recipe is easy on the budget. The bottom line is you will be licking your chops after a taste of this delectable recipe. It’s finger-lickin’ good–even if you don’t use your fingers! 🙂

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is succulent and amazing.

This is a great dish to serve for company. 

Every mouthful of Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans will have you coming back for more!

This sumptuous one-dish meal should be on your dinner menu frequently!

Here’s what I did.

Place a roasting chicken in a roasting pan.

You can also use boneless chicken breakfasts, a whole chicken cut-up, or boneless, skinless thighs, but the cooking time will be different and you will have to plan accordingly. If you’re not careful the meat will be done and the veggies still uncooked (or vice versa–see my note in the recipe card for directions).  

Add sliced sweet potatoes, green beans and onion rings.

I used these ingredients to make the Rosemary-garlic sauce.

Melt butter in a glass measuring cup. Add parsley, rosemary, minced garlic from a jar, salt and pepper. Stir to combine.

Spread butter sauce over top of meat and veggies.

This roaster pan has only chicken and a batch of sauce.

This dish has sweet potatoes, sliced onion rings and a batch of the garlic sauce.

This dish has the green beans, onion rings and garlic sauce.

Bake, covered, at 350 for about 1 1/2 hours. Baste with butter sauce. Remove foil and bake an additional 30 minutes.

Here the dish of sweet potatoes is done.

Here’s the cooked green beans.

The Green Beans and Sweet Potatoes are so delicious.

To serve: You can serve right out of the roasting pan, or cut the chicken into pieces and serve on a meat platter. Serve the veggies from separate serving bowls. Drizzle plenty of garlic sauce over top of the chicken pieces and veggies before serving.

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is healthy, low calorie and gluten free.

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is a great one-dish supper. It’s so quick and easy to prepare too.

This chicken entree is hearty, filling and so satisfying.

Here’s the recipe.

ROSEMARY-GARLIC CHICKEN WITH SWEET POTATOES AND GREEN BEANS

(Recipe inspired by my Roasted Chicken with Rosemary recipe)

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans

Teresa Ambra

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is a succulent and amazing chicken entree. It's accompanied by sweet potatoes, green beans and onions. Then it's flavored with a spectacular garlic butter sauce with parsley and rosemary. This hearty and satisfying meal will have you licking your chops after the first bite! Great one-dish meal for company.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Chicken Main Dish

Cuisine American

Servings 8

Calories 416 kcal

Equipment

• 1 large roaster pan with lid or foil
• 1 sharp knife to cut vegetables
• 1 vegetable peeler
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter (1 stick)
• 2 tsp. dried rosemary
• 2 tbsp. dried parsley
• 2 heaping tablespoons minced garlic from a jar or about 6 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 whole roasting chicken (5-6 pounds)
• 2 large sweet potatoes peeled and cut down into slices
• 1 1/2 to 2 lbs. green beans tips removed
• 1 medium onion sliced and separated into rings

Instructions

 

• Melt butter in microwaveable dish and microwave about a minute at 50% power.
• Add rosemary, parsley, garlic, salt & pepper.
• Set aside.
• Place chicken in a roasting pan.
• Place the sweet potatoes, green beans and onions around the chicken.
• Drizzle butter mixture over chicken and vegetables.
• Cover and bake at 350° for 1 ½ hours, basting every 30 minutes.
• Uncover; bake 30 minutes to an hour longer or until juices run clear, basting occasionally.

Notes

NOTE: You can also use six to eight boneless, skinless chicken breasts for this recipe.

 

 

NOTE: If the veggies cook quickly, you may have to remove them to a separate baking dish and set out while the meat continues to cook all the way through.

 

 

NOTE: Check meat for doneness with a meat thermometer.

 

 

NOTE: If you desire to cut the sweet potatoes in chunks, or halve the green beans, don't add them into the dish at the start. Allow the meat to cook at least one to one-and-a-half hours before adding veggies. Spoon garlic sauce over top of the veggies before baking.

 

 

NOTE: If you use a chicken that's less weight, or boneless chicken breasts, you will need to decrease your cooking time to 1 1/2 to 2 hours total cooking time (for chicken and veggies).

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 416kcalCarbohydrates: 25gProtein: 22gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 487mgPotassium: 485mgFiber: 6gSugar: 6gVitamin A: 10500IUVitamin C: 28.9mgCalcium: 80mgIron: 1.6mg

Keyword chicken, gluten free, green beans, main dish, sweet potatoes

Tried this recipe?Let us know how it was!

The garlic, rosemary and parsley provide such an savory and delicious sauce for this entree.

This Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans recipe is a keeper.

If you enjoy sweet potatoes and green beans, you will love them in this one-dish chicken casserole recipe.

We have found this to be one of our favorite dinner recipes over the years.

You may also enjoy these delicious recipes!

Roasted Chicken with Rosemary

Roasted Lemon Chicken with Potatoes and Tomatoes

Rotisserie Style Baked Chicken

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans

Teresa Ambra

Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is a succulent and amazing chicken entree. It’s accompanied by sweet potatoes, green beans and onions. Then it’s flavored with a spectacular garlic butter sauce with parsley and rosemary. This hearty and satisfying meal will have you licking your chops after the first bite! Great one-dish meal for company.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Chicken Main Dish

Cuisine American

Servings 8

Calories 416 kcal

Equipment

• 1 large roaster pan with lid or foil
• 1 sharp knife to cut vegetables
• 1 vegetable peeler
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter (1 stick)
• 2 tsp. dried rosemary
• 2 tbsp. dried parsley
• 2 heaping tablespoons minced garlic from a jar or about 6 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 whole roasting chicken (5-6 pounds)
• 2 large sweet potatoes peeled and cut down into slices
• 1 1/2 to 2 lbs. green beans tips removed
• 1 medium onion sliced and separated into rings

Instructions

 

• Melt butter in microwaveable dish and microwave about a minute at 50% power.
• Add rosemary, parsley, garlic, salt & pepper.
• Set aside.
• Place chicken in a roasting pan.
• Place the sweet potatoes, green beans and onions around the chicken.
• Drizzle butter mixture over chicken and vegetables.
• Cover and bake at 350° for 1 ½ hours, basting every 30 minutes.
• Uncover; bake 30 minutes to an hour longer or until juices run clear, basting occasionally.

Notes

NOTE: You can also use six to eight boneless, skinless chicken breasts for this recipe.

 

 

NOTE: If the veggies cook quickly, you may have to remove them to a separate baking dish and set out while the meat continues to cook all the way through.

 

 

NOTE: Check meat for doneness with a meat thermometer.

 

 

NOTE: If you desire to cut the sweet potatoes in chunks, or halve the green beans, don’t add them into the dish at the start. Allow the meat to cook at least one to one-and-a-half hours before adding veggies. Spoon garlic sauce over top of the veggies before baking.

 

 

NOTE: If you use a chicken that’s less weight, or boneless chicken breasts, you will need to decrease your cooking time to 1 1/2 to 2 hours total cooking time (for chicken and veggies).

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 416kcalCarbohydrates: 25gProtein: 22gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 487mgPotassium: 485mgFiber: 6gSugar: 6gVitamin A: 10500IUVitamin C: 28.9mgCalcium: 80mgIron: 1.6mg

Keyword chicken, gluten free, green beans, main dish, sweet potatoes

Tried this recipe?Let us know how it was!