Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans
Gluten Free Living – 2014
Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is mouthwatering! It’s baked in a lovely garlic-butter sauce with rosemary, parsley, salt and pepper, and it’s one marvelous chicken dish. I added sweet potatoes, green beans, and sliced onion rings. Wow! The flavors were so mouthwatering. 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!
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 so 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 (which also turned out wonderfully and I’ll post about it later).
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–only a handful of ingredients, but it makes the difference between ordinary chicken and spectacular chicken! No kidding. 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)!
If you want a one-dish meal that will certainly please even the pickiest of appetites, I hope you will choose to make Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans sometime soon. 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!
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. Bake, covered, at 350 for about 1 1/2 hours. Baste with butter sauce. Remove foil and bake an additional 30 minutes.
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.
Here’s a close up of the veggies. Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is a great one-dish supper. It’s so quick and easy to prepare too.
Here’s the recipe.
ROSEMARY-GARLIC CHICKEN WITH SWEET POTATOES AND GREEN BEANS
(Recipe inspired by my Roasted Chicken with Rosemary recipe)
- ½ cup butter
- 2 tsp. dried rosemary
- 2 tbsp. parsley
- 2 heaping tablespoons minced garlic from a jar
- 1 tsp. salt
- ½ tsp. pepper
- 1 whole roasting chicken (5-6 pounds)
- 2 large sweet potatoes, peeled and cut down into slices
- 1 ½ to 2 lbs. green beans, tips removed
- 1 medium onion, sliced and separated into rings
- Melt butter in microwave.
- 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.
Here’s a close up of the chicken. The garlic, rosemary and parsley provide such an savory and delicious sauce for this entree.
Rosemary-Garlic Chicken with Sweet Potatoes and Green Beans is a keeper. If you enjoy sweet potatoes and green beans, you will love them in this one-dish chicken casserole recipe.