Rosemary Roasted Chicken

To begin, preheat the oven to 425ºF.

Rinse the sweet potatoes under cold water and cut them into wedges, leaving the skin on. Place onto a baking tray, then drizzle with olive oil and season with salt and pepper. Ensure the wedges are evenly coated. Place into the preheated oven for 25 minutes.

Meanwhile, heat a drizzle of olive oil in a large pan on medium heat. Add the chicken breasts. Season with salt and pepper and sprinkle over half of the rosemary leaves. Cook the chicken for 5 minutes, turning halfway through.

While the chicken is browning in the pan, peel and cut the red onion into quarters. Deseed and slice the peppers into strips. Then peel and chop the carrot into batons.

Place the vegetables onto a separate baking tray, season with salt, pepper, and the remaining rosemary leaves. Drizzle with olive oil and ensure everything is coated evenly. Transfer the chicken to the baking tray alongside the vegetables. Then place onto the top shelf of the oven for 17 minutes.

After 17 minutes, remove the chicken and vegetable tray and coat the top of each chicken breast with sweet chili sauce. Place back into the oven for a further 3 minutes.

Plate up the chicken, vegetables, and sweet potato wedges.