Go Back
+ servings

Lemon Rosemary Chicken Breast

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4
Author: Yummy Addiction


  • 4 boneless skinless chicken breast halves
  • 2 tablespoons chopped fresh rosemary
  • 2 lemons , 1 sliced and 1 zested and juiced
  • 3 tablespoons olive oil , divided
  • 3 garlic cloves , minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium sweet potatoes , peeled and cubed


  • For the marinade: combine rosemary, lemon juice, lemon zest, 2 tablespoons of olive oil, garlic, salt and pepper in a large zip-lock plastic bag and mix well. Add chicken breast halves, seal bag and marinate at room temperature for 30 minutes, turning the bag once or twice.
  • Preheat oven to 425 degrees F.
  • In a large cast-iron skillet heat 1 tablespoon of the olive oil over medium-high heat. Add sweet potatoes and cook for 5 minutes, until the potatoes start to become tender. Stir frequently to avoid burning. Remove from heat.
  • Arrange chicken breast halves and lemon slices evenly in the same pan. Drizzle some of the remaining marinade over the sweet potatoes. Bake uncovered for about 40-45 minutes, or until chicken and potatoes are fully cooked. Enjoy!