Roast Chicken & Sweet Potatoes

Roast Chicken & Sweet Potatoes

Roast Chicken & Sweet Potatoes
Yield: 4

Roast Chicken & Sweet Potatoes

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Caramelized sweet potatoes and red onion are the bed for chicken thighs that cook up fast in a very hot oven—perfect for a quick healthy chicken dinner. Serve with a fall salad of mixed greens, sliced apples and blue cheese.

Ingredients

  • 2 tsp dijon mustard
  • 2 tsp chopped fresh thyme (dried works too)
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 lbs bone in chicken thighs skin off
  • 2 medium sweet potatoes 1" cubes
  • 1 large red onion cut into 1" wedges

Instructions

  1. Position rack in the lower third of the oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
  3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 573Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 290mgSodium: 774mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 55g

Nutrition information isn’t always accurate.