Go Back
–+ servings

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
Cook Time 2 hours
Total Time 2 hours 30 minutes
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
  

  • 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-label]

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!