Pollo al Forno con Patate Dolci e Spinaci (Italian-Style Roast Chicken with Sweet Potatoes and Wilted Spinach)

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and cut them into 1-inch cubes. Toss them in a bowl with a tiny splash of olive oil, dried oregano, salt, and cracked black pepper. Spread them on a parchment-lined baking sheet and roast for 20 minutes.

While the potatoes roast, season the chicken breasts with sea salt, lemon zest, and a touch of rosemary. Nestle the chicken among the sweet potatoes on the baking sheet. Continue to roast for another 18-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender and lightly caramelized at the edges.

Remove the tray from the oven. In a separate pan, briefly wilt the fresh spinach over medium-high heat until just vibrant and bright green. To plate, arrange the roasted chicken alongside a generous portion of the sweet potatoes, top with the wilted spinach, and finish with a squeeze of fresh lemon juice to brighten the earthiness of the vegetables.