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Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado

A delightful one-pan meal featuring roasted chicken marinated in zesty lemon, surrounded by sweet potatoes and creamy avocado, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and cubed
  • 2 pieces ripe avocados, sliced For garnish
Marinade
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • to taste fresh lemon slices (for garnish)
  • to taste fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine the olive oil, lemon juice, minced garlic, salt, pepper, paprika, and oregano. Whisk until well combined.
  3. Place the chicken breasts in a dish and pour half of the marinade over them, coating evenly. Let them sit for about 10 minutes.
  4. Toss the cubed sweet potatoes with the remaining marinade and spread them evenly on a large sheet pan.
Cooking
  1. Place the marinated chicken breasts on top of the sweet potatoes in the sheet pan. Bake in the preheated oven for 25 minutes.
  2. After 25 minutes, remove the pan from the oven and carefully fold the sliced avocados into the dish. Return to the oven for an additional 10 minutes.
Serving
  1. Once cooked, remove from the oven, garnish with fresh lemon slices and chopped parsley, and serve warm.

Notes

If using chicken thighs, you'll have a juicier option. Ensure chicken is cooked to an internal temperature of 165°F (75°C). Avoid overcrowding the sheet pan.