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+ servings

Lemon Rosemary Chicken

Monica Bravo
whole 30 and paleo approved
5 from 1 vote
Servings 4
Calories 428 kcal


  • 1/4 cup olive oil
  • 4 chicken breasts
  • 1 1/2 sweet potatoes cubed
  • 1 large lemon squeezed
  • 1 large lemon sliced
  • 2 Tablespoons rosemary
  • 5 garlic cloves crushed
  • Salt and pepper to taste


  • Preheat the oven to 400 degrees.
  • Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners.
  • Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned.
  • Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons.
  • Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.


Calories: 428kcalCarbohydrates: 12gProtein: 49gFat: 20gSaturated Fat: 3gCholesterol: 145mgSodium: 290mgPotassium: 1025mgFiber: 2gSugar: 2gVitamin A: 7015IUVitamin C: 5.7mgCalcium: 46mgIron: 1.6mg
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