Crispy Herb-Infused Chicken with Blackberry-Balsamic Glaze and Sweet Potato Galette

Begin by preheating your oven to 400°F. In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1/2 teaspoon of salt to create an herb-infused oil.

Rub this mixture all over 2 boneless, skinless chicken breasts. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.

Once hot, sear the chicken breasts for 4-5 minutes on each side until golden brown. Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes until cooked through.

While the chicken is baking, prepare the blackberry-balsamic glaze by combining 1 cup of fresh blackberries, 1/4 cup of balsamic vinegar, and 2 tablespoons of honey in a saucepan over medium heat.

Cook for 10 minutes, mashing the blackberries with a fork until the mixture thickens. Strain the glaze through a fine mesh sieve to remove the seeds.

For the sweet potato galette, slice 1 large sweet potato thinly and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

On a sheet of parchment paper, layer the sweet potato slices in a circular pattern, overlapping them slightly.

Fold the edges of the parchment over the sweet potatoes to create a galette shape. Bake in the oven alongside the chicken for the last 20 minutes.

Once the chicken is done, let it rest for 5 minutes before slicing. Serve the chicken drizzled with the blackberry-balsamic glaze alongside the sweet potato galette, garnished with fresh thyme leaves for an elegant presentation.