Rosemary-roasted chicken with warm nectarine salad and sweet potatoes
Paleo, Gluten-Free, Dairy-Free, Soy-Free
The "airline" chicken breasts in this recipe won't necessarily be served on your next flight. They get their name because they come with the first joint of the wing still attached. Other than the short wing bone, the breasts are boneless with their skin intact and cook up juicy and crisp.
- 1 lemon
- 2 airline chicken breasts
- 2 sprigs rosemary
- 1 pound sweet potatoes
- 2-3 red radishes
- Small bunch mint
- 2 nectarines
- 2 teaspoons maple syrup
Season and sear the chicken
While the chicken cooks, prepare the sweet potatoes.
Prep the sweet potatoes
- Chop the rosemary.
- Cut the sweet potatoes into ½-inch thick wedges, toss with oil. Season with salt and pepper. Spread in an even layer on one side of a sheet pan.Transfer the seared chicken breasts to the sheet pan opposite the potatoes. Sprinkle the chicken with the rosemary.
Meanwhile, prepare the nectarine salad.
Prep the nectarine salad
- Cut the radish into thin half-moon slices.
- Chop the mint leaves.
- Cut the nectarine into ½-inch thick half-moon slices.