Get excited...here is the first recipe!

Rosemary Chicken and Sweet Potatoes 

Ingredients:

2 sweet potatoes peeled and diced into 2 inch cubes
1 red onion diced into thin rings
5 sprigs of Rosemary
2 garlic cubes
2 chicken breasts (I slice them in half so they are thin cut, or just buy them this way)
1 cup chicken stock
Lemon juice
Sea Salt
Pepper
Olive oil

Directions:

Place chicken in a plastic bag and put in a fair amount of lemon juice, olive oil, salt, pepper, a few rosemary sprigs and the 2 garlic cubes. Toss around in bag and place in fridge to marinate for a few hours. You could even do this the night before.


Preheat oven to 425.

In a separate bowl or baking dish: mix sweet potatoes, onion, olive oil, salt, pepper, rosemary and chicken broth. Stir until all the potatoes are well coated and bake covered.

Bake the potatoes for 30 minutes, then pour the chicken into the same dish and mix in with the juices. Cover and continue baking for an additional 20 minutes, stirring occasionally.
*I used very thin chicken filets that only need about 10-15 minutes to cook. The potatoes will take a good 45-50 minutes, so plan to mix your chicken in accordingly. A thick chicken breast will take about 20-25 minutes.*

To serve, place potatoes on a plate and lightly smash with a fork to make a bed for the chicken. After placing chicken on top, ladle some of the remaining broth from the bottom of the dish over the top. Enjoy!