Preheat oven to 350°F.

Heat a large ovenproof saute pan or Dutch oven over medium heat. Season chicken with salt and pepper.

Brown chicken pieces and sweet potato, in batches, salting potatoes in the pan, until caramelized and golden on all sides. Transfer browned chicken and potatoes to a plate.

To the pan, add onion and saute until browned, being sure to scrape up all the brown bits stuck to the pan (that’s the big flavor!) Add garlic and cook until fragrant and soft, about 1 minute.

Add cider, broth, lemon and rosemary. Stir to combine.

Add chicken and sweet potatoes back to the pan. Transfer pan, uncovered, to preheated oven and roast for 40 minutes or until cooked through.

Serve chicken and sweet potatoes with steamed broccoli or cauliflower or other favorite veg.