Dump raw chicken in the dish with 4 simple additions and prepare for the most requested dinner this spring.

This 5-ingredient oven chicken using raw boneless chicken breast chunks with sweet potato is the kind of weeknight dinner that quietly becomes everyone’s favorite. You literally dump the raw chicken into a glass casserole dish, add four simple pantry-friendly ingredients, and let the oven do the rest. The sweet potatoes roast up tender and caramelized around the juicy chicken, and the rosemary makes the whole house smell like you’ve been cooking all afternoon—even though it only took a few minutes to toss together.

Serve this dish straight from the glass casserole dish at the table for a cozy, family-style dinner. It’s wonderful with a simple green salad, steamed green beans, or roasted broccoli on the side. Warm dinner rolls or buttered toast are great for soaking up the savory juices at the bottom of the pan. If you’d like to stretch it a bit, spoon the chicken and sweet potatoes over cooked brown rice, quinoa, or buttered egg noodles.

Servings: 4

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass casserole dish with a little olive oil or nonstick spray so the chicken and sweet potatoes don’t stick.

Add the raw boneless chicken breast chunks and the sweet potato cubes directly into the glass casserole dish, spreading them out in an even layer so they roast rather than steam.

Drizzle the olive oil evenly over the chicken and sweet potatoes. Sprinkle the salt over everything, then sprinkle on the dried rosemary OR tuck the fresh rosemary sprigs in and around the chicken and sweet potatoes so the flavor can infuse as it bakes.

Using clean hands or a large spoon, gently toss everything right in the dish until the chicken and sweet potatoes are well coated with the oil, salt, and rosemary. Spread back into a single, mostly even layer so the pieces cook at the same rate.

Place the dish on the middle rack of the preheated oven and bake for 25–30 minutes, stirring once halfway through, until the sweet potatoes are tender when pierced with a fork and the chicken is cooked through.

Check the chicken for doneness: it should be opaque all the way through, the juices should run clear, and an instant-read thermometer inserted into the thickest pieces should read at least 165°F (74°C). If needed, return to the oven for an additional 3–5 minutes.

Once done, remove the dish from the oven and let it rest for about 5 minutes so the juices settle. Taste and add a pinch more salt if needed, then serve the chicken and sweet potatoes warm, spooning some of the flavorful juices from the bottom of the dish over each serving.

For picky eaters, you can swap the rosemary for a milder seasoning like garlic powder and a little paprika, or even just salt and pepper. If your family likes a hint of sweetness, drizzle 1–2 teaspoons of honey or maple syrup over the dish along with the olive oil before baking. For a heartier meal, toss in 1 cup of small onion wedges or baby carrots with the sweet potatoes. You can also add a handful of cherry tomatoes during the last 10 minutes of baking for a pop of color and juiciness. To keep this recipe gluten-free, simply use the ingredients as listed and avoid adding any breaded sides. If you prefer darker meat, boneless, skinless chicken thighs can be used in place of breasts; just keep the pieces about the same size and check for doneness, adding a few extra minutes if needed. For food safety, always start with fully thawed chicken, keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and utensils thoroughly after handling raw poultry. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C), and refrigerate leftovers within 2 hours in a shallow, covered container.