1/4 c. Rosemary Olive Oil
4 chicken breasts
1 1/2 sweet potatoes, cubed
3 - 4 Tbsp. Lemon White Balsamic
1 large lemon, sliced (optional for garnish)
5 cloves garlic, crushed
fresh cracked pepper (try the Saltwest Naturals Smokehouse Peppercorns!)
sprigs of fresh rosemary, if desired
Preheat oven to 400F. Add Rosemary Olive Oil to large cast iron skillet or other oven-safe frying pan. Bring to temperature over med-high heat.
Sprinkle desired amount of salt and pepper over chicken breasts. Place chicken breasts in pan and sear 4-5 minutes. Turn chicken and add the cubed sweet potatoes. Pour Lemon White Balsamic and garlic over the chicken and potatoes. Top with lemon slices and rosemary sprigs if desired.
Bake at 400F for 30- 35 minutes or until the chicken is done (this varies for each oven). Baste potatoes and chicken with drippings occasionally if desired.
Serve with a fresh garden salad.