Preheat oven to 425 F.
Carefully slice each chicken breast across with a knife, but not through, so that it opens like a book.
4 chicken breats
Fill each chicken breast with apple slices, sprinkle with ground cinnamon and thyme, close the chicken, season to taste and place on a baking sheet.
2 apples, 1 tablespoon fresh thyme, 1 tablespoon ground cinnamon, Sea salt and freshly ground black pepper
In a bowl, place the diced sweet potatoes, drizzle with olive oil, paprika, thyme, and season to taste.
2 sweet potatoes, 1 tablespoon olive oil, 1 tablespoon paprika, 1 tablespoon fresh thyme, Sea salt and freshly ground black pepper
Toss until everything is well coated.
Place the sweet potatoes all around the stuffed chicken.
Top chicken and potatoes with extra rosemary sprigs, if desired.
1 tablespoon fresh rosemary
Place the chicken and potatoes in the oven and bake for 20 to 25 minutes, or until cooked through.