In general, I'm an everything-in-moderation kind of person. Eat a big bowl of spaghetti Tuesday night? Wednesday, make sure to help yourself to a big salad. Made a resolution to run more? Start with a mile, not half marathon training.
But then you bring cookbooks into the equation and I lose all sense of reason. I could have a room filled to the brim with cookbooks of all kinds, and they still wouldn't be enough for me. I read them like novels and dream about these meals I'm going to share with all my friends.
All that to say I shouldn't buy another cookbook, but I did, and I don't regret it one bit. I bought Keepers on a whim and have already made three meals from it. The recipes are totally unfussy, the ingredient list simple and the result amazing each time.
Since we're in the heat of January detoxing, I figured I'd spare you from the cheddar-stuffed burgers and encourage your resolutions. This one pan dinner is the first thing I made from the cookbook, and has quickly found its way into our weekly rotation.
If someone tells you that you have too many cookbooks and don't need another, don't listen. Buy them and enjoy them, because I'm still confident the internet (and all the recipes on it) might still be a fad.
Sheet Pan Roasted Chicken and Sweet Potatoes (from Keepers)
- 4 sweet potatoes, peeled and diced
- 2 tablespoons + 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh rosemary, plus more for garnishing
- juice and zest from one lemon
- 4 chicken breast halves, patted dry
- 1/4 cup white wine
- salt and pepper, to taste
Preheat oven to 450 degrees. Place sweet potatoes in a pan, drizzle with 2 tablespoons of the oil and season with salt and pepper. Toss until well combined.
In a separate bowl, combine 1 tablespoon oil, the chopped rosemary, lemon juice and zest and sprinkle with salt. Place the chicken breasts in the pan with the sweet potatoes. Rub the lemon rosemary mixture on the chicken breasts and roast for 20 minutes.
After roasting for 20 minutes, gently toss the potatoes and chicken and pour the wine over the tossed mixture. Continue roasting the chicken until done, about 15 minutes.
Tent with foil and let chicken rest. If potatoes are still not done, continue roasting the dish until the potatoes are fully cooked.
While you're cooking, jam to this (pardon the title but I just like the beat!):