Another thing to make later

So Cas and I have been going through a bit of a sweet potato fry phase (it's been glorious!) and this recipe popped up the SFChronicle Food & Wine newsletter. Sounds like something all of us could easily do for a quick weeknight meal, so I thought I'd share.

Chicken Breasts with Sweet Potato Fries

INGREDIENTS:

1 1/2 tablespoons vegetable oil
2 pounds unpeeled jewel or orange-skinned sweet potatoes
2 to 2 1/2 teaspoons seasoning salt
4 sprigs fresh thyme or rosemary (optional)
4 boneless, skinless chicken half breasts, about 6 ounces each

INSTRUCTIONS:

Preheat the oven to 425° and place a rack in the bottom third of the oven close to the heating element. Coat a large, heavy-duty baking sheet with vegetable oil.

Cut the potatoes in half width-wise (not length-wise), then cut each half into triangular wedges about 1/2 inch thick at the widest point. Toss with 1 tablespoon oil and 1/2 teaspoon seasoning salt. Spread in a single layer on the baking sheet, then sprinkle with a little more seasoning salt to taste (the intensity of the flavor will vary depending on the brand). Drape the herb sprigs, if using them, on top of the potato wedges.

Roast the potatoes until browned on the bottom, 12 to 15 minutes, then turn the potatoes and roast until tender, golden brown and blistered, 12 to 15 minutes more. Watch carefully to prevent them from burning. Discard the herbs, or reserve them to use as a garnish.

While the potatoes are cooking, season the chicken with the remaining 1 1/2 to 2 teaspoons seasoning salt. Heat the remaining 1/2 tablespoon oil in a large ovenproof nonstick frying pan over medium-high heat. Add the chicken and saute until browned, about 5 minutes, then turn the chicken over and saute for a few minutes more. Transfer the pan to the oven and roast until the chicken is cooked through, about 12 minutes.

Remove the chicken from the oven and let rest for a few minutes before serving with the sweet potatoes, garnished with the reserved herb sprigs, if you like.

Serves 4

PER SERVING: 405 calories, 42 g protein, 40 g carbohydrate, 7 g fat (1 g saturated), 99 mg cholesterol, 905 mg sodium, 4 g fiber.