Come January, I'll be on maternity leave (for a month before baby comes!) and I will finally get back to blogging. Until then, I'm getting back into the swing of cooking and trying to take pictures even though the sun goes down at 4pm. The yellow lights in my kitchen make taking and editing pictures very difficult.
I mostly wanted to post this recipe so I didn't forget it myself. I saw a similar idea on Nerds with Knives' Instagram feed and immediately went to my fridge to make a version as I was struggling with dinner ideas. A one-pan roast that you pop into the oven for 30 minutes is genius and makes weeknight meals manageable.
One-Pan Chicken with Sweet Potatoes & Cabbage
makes 2 servings
1 medium yam/sweet potato (sliced into coins, 1/4 in.)
1/4 head green cabbage (sliced into thin wedges)
1 yellow onion (sliced into thin wedges)
1 lb boneless, skinless chicken breasts
4 cloves garlic (minced)
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp low sodium soy sauce
1 sprig rosemary (stem removed)
1 lemon (sliced into thin coins)
salt and pepper
Pre-heat oven to 450 degrees.
In a cast iron skillet or other oven-safe pan/baking sheet, line the bottom with sweet potato coins, about 1/4 inch thick. Add a layer of cabbage and onions on top of the sweet potatoes. Drizzle with olive oil, salt and pepper and kind of push things around to make sure everything gets coated. You want the sweet potatoes touching the pan though.
Add the chicken to the top of the veggies, sprinkling with salt and pepper.
In a small bowl, combine minced garlic, Dijon, honey, soy sauce, rosemary, olive oil, salt and pepper. Whisk to combine.
Pour the mixture over everything in the pan, making sure to coat the chicken entirely. Wedge the lemon slices in.
Pop into the oven for 30 minutes. If you have a meat thermometer, check to make sure the chicken has reach 165 degrees. If not, just cut open to make sure the chicken is cooked through.