Pollo al Horno con Camote y Espinacas (Spanish Roasted Chicken with Sweet Potato and Wilted Spinach)

Preheat your oven to 400 deg F (200 deg C). Toss the 300g of cubed sweet potato with a light drizzle of olive oil, sea salt, and smoked paprika. Spread them on a parchment-lined baking sheet and roast for 20 minutes.

Season the chicken breast generously with salt and black pepper. Remove the sheet pan from the oven, push the potatoes aside, and nestle the chicken in the center. Return to the oven and roast for another 15-20 minutes, or until the chicken is firm to the touch and reaches an internal temperature of 165 deg F (74 deg C).

In the final 2 minutes of roasting, toss the fresh spinach onto the hot sheet pan so it wilts in the residual heat. Remove everything from the oven and let the chicken rest on a cutting board for 5 minutes before slicing. Arrange the chicken over the sweet potatoes, garnish with the wilted spinach, and finish with a squeeze of fresh lemon juice for brightness.