In this delicious roast chicken and sweet potato recipe, tender chicken meets perfectly roasted sweet potatoes, creating a balance of flavors and textures that’s perfect for the fall season. Whether you’re hosting a special dinner or simply seeking comfort in a home-cooked meal, this dish promises to be a savory delight that’s both easy to prepare and impossible to resist.

Roasted Chicken & Sweet Potatoes

Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Servings 8 servings
Calories 424 kcal


For the Chicken

  • 8 ea. Chicken breasts with skin on (4oz. each)
  • 2 ea. Lemons, cut crosswise into 1/3 inch slides
  • 1/8 c. Fresh lemon juice
  • 1/8 c. Fresh oregano, finely chopped
  • 2 1/2 Tbs. Olive oi
  • 1 Tbs. Minced garlic
  • 1 Tbs. Kosher salt
  • 1 tsp. Black pepper

For the Potato Wedges

  • 8 ea. Medium sweet potatoes
  • 2 Tbs. Olive oil
  • To taste Salt and pepper


For the Chicken

  • Pre-heat oven to 400°F
  • In a large bowl, whisk together lemon juice, oregano, garlic, salt and pepper. Add oil in a slow stream while whisking.
  • Baste chicken with mixture and let marinate 45 minutes before cooking.
  • Place marinated chicken a shallow baking pan and set aside while you prep potatoes.

For the Potatoes

  • Place foil on a large baking sheet
  • On a cutting board, cut sweet potatoes into 2" wedges and spread evenly on a cooking sheet.
  • Drizzle with olive oil, salt and pepper to taste

Time to cook!

  • Place both the baking sheet with potatoes and the baking pan with chicken on the top rack in the pre-heated oven.
  • Roast in oven for approximately 40-45 minutes or until chicken is cooked through and potatoes are tender.

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