How long does Golden Herb Chicken with Sweet Potato Hash take?

About 50 minutes: 15 minutes of prep and 35 minutes of cooking, with the chicken seared in a pan and finished in the oven beside the sweet potatoes.

Is Golden Herb Chicken with Sweet Potato Hash vegetarian?

No, it is not vegetarian. Chicken breasts seasoned with rosemary, garlic and lemon are seared and roasted, then served on sweet potato hash with spinach.

How do I get crispy edges on the sweet potato hash?

Dice it into small, even cubes, coat them with oil and paprika and spread them out on the tray. Stir halfway through so every side crisps.

Why sear the chicken before it goes in the oven?

Searing gives the outside a golden, flavourful crust, then the oven finishes the inside gently so the breast stays juicy.

Can I use regular potatoes instead of sweet potatoes?

Yes, floury or waxy potatoes both work, but they may need a little longer in the oven. Keep the cubes small so they crisp up.

Golden Herb Chicken With Sweet Potato Hash Recipe

Name: Golden Herb Chicken with Sweet Potato Hash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: English
Ingredients: 100 G Jumbo Garlic 100g; 100 G Natco Paprika Powder; 1 Bunch Spinach Fresh 1 Bunch; 100G Heera Black Pepper Powder 100g; - Sweet Potatoes; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 350G Frohweins Chicken Breast Fillets Supremes Skinless; 30G Natoora Fresh Italian Rosemary; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 341 calories

About this recipe

Start your day with a delicious and nutritious breakfast featuring Golden Herb Chicken with Sweet Potato Hash. This English-inspired dish pairs tender, rosemary-seasoned chicken breasts with crispy sweet potato cubes and sautéed spinach for a balanced meal. The chicken brings a rich, savory taste complemented by the natural sweetness of the potatoes and the earthy flavors of spinach. Packed with protein, vitamins, and fiber, this meal is perfect for fueling your day. Experience the satisfying textures and flavors that make this a delightful breakfast option. Easy to prepare in under an hour, it’s ideal for busy mornings or a leisurely weekend brunch. Enjoy a wholesome start to your day with this comforting dish!

Ingredients

100 G Jumbo Garlic 100g
100 G Natco Paprika Powder
1 Bunch Spinach Fresh 1 Bunch
100G Heera Black Pepper Powder 100g
- Sweet Potatoes
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
350G Frohweins Chicken Breast Fillets Supremes Skinless
30G Natoora Fresh Italian Rosemary
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. Peel and dice the sweet potatoes into small cubes, ensuring uniform sizes for even cooking.
3. Toss the sweet potatoes with 1 tablespoon of olive oil, paprika, and half the salt and pepper. Spread them evenly on the baking tray.
4. Bake the sweet potatoes for 20 minutes, stirring halfway through to ensure crisp edges on all sides.
5. While the sweet potatoes are baking, season the chicken breasts with 1 tsp chopped fresh rosemary, 1 minced garlic clove, 1 tbsp lemon juice, and the remaining salt and pepper.
6. Heat the remaining tablespoon of olive oil in a skillet over medium heat and sear the chicken breasts for 2-3 minutes per side until golden brown.
7. Transfer the chicken breasts to the oven and bake alongside the sweet potatoes for 10 minutes or until fully cooked through.
8. In the same skillet, sauté the spinach with 1 minced garlic clove until wilted, about 2 minutes, and season lightly with salt and pepper.
9. Remove the chicken and sweet potatoes from the oven and let them rest for a couple of minutes.
10. Plate the dish by arranging the sweet potato hash and sautéed spinach as a base, then slice the chicken and place it on top.
11. Serve warm and garnish with an optional rosemary sprig or drizzle of olive oil for added flavor.

How to make Golden Herb Chicken With Sweet Potato Hash

Prepare the sweet potatoes. Preheat the oven to 200°C and line a baking tray with parchment. Peel and dice the sweet potatoes into small, even cubes, then toss with 1 tablespoon of olive oil, paprika and half the salt and pepper and spread them on the tray.
Bake the sweet potatoes. Bake the sweet potatoes for 20 minutes, stirring halfway through so the edges crisp on all sides. Meanwhile, season the chicken breasts with rosemary, garlic, lemon juice and the remaining salt and pepper.
Sear and roast the chicken. Heat the remaining tablespoon of olive oil in a skillet over medium heat and sear the chicken for 2-3 minutes per side until golden. Move it to the oven beside the sweet potatoes for 10 minutes, until fully cooked through.
Wilt the spinach. In the same skillet, sauté the spinach with minced garlic for about 2 minutes until wilted, and season lightly with salt and pepper. Take the chicken and sweet potatoes out of the oven and rest them for a couple of minutes.
Plate and serve. Arrange the sweet potato hash and sautéed spinach as a base, then slice the chicken and lay it on top. Serve warm, garnished with a rosemary sprig or a drizzle of olive oil if you like.

Frequently asked questions

How long does Golden Herb Chicken with Sweet Potato Hash take?: About 50 minutes: 15 minutes of prep and 35 minutes of cooking, with the chicken seared in a pan and finished in the oven beside the sweet potatoes.
Is Golden Herb Chicken with Sweet Potato Hash vegetarian?: No, it is not vegetarian. Chicken breasts seasoned with rosemary, garlic and lemon are seared and roasted, then served on sweet potato hash with spinach.
How do I get crispy edges on the sweet potato hash?: Dice it into small, even cubes, coat them with oil and paprika and spread them out on the tray. Stir halfway through so every side crisps.
Why sear the chicken before it goes in the oven?: Searing gives the outside a golden, flavourful crust, then the oven finishes the inside gently so the breast stays juicy.
Can I use regular potatoes instead of sweet potatoes?: Yes, floury or waxy potatoes both work, but they may need a little longer in the oven. Keep the cubes small so they crisp up.