Roast Chicken & Sweet Potatoes

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 tablespoons whole-grain or Dijon mustard

2 tablespoons chopped fresh thyme or 2 teaspoons dried

2 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon freshly ground pepper, divided

1 1/2-2 pounds bone-in chicken thighs, skin removed

2 medium sweet potatoes, peeled and cut into 1-inch pieces

1 large red onion, cut into 1-inch wedges

Directions

Instructions Checklist

Step 1

Position rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.

Step 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.

Step 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.

Step 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 degrees F, 30 to 35 minutes.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Per Serving: 408 calories; protein 26.9g; carbohydrates 33.5g; dietary fiber 5.2g; sugars 11.7g; fat 17.4g; saturated fat 3.7g; cholesterol 86.1mg; vitamin a iu 22430.7IU; vitamin c 26.4mg; folate 32mcg; calcium 74.7mg; iron 2.8mg; magnesium 56.5mg; potassium 636.4mg; sodium 554.3mg; thiamin 0.2mg. Exchanges:

1 1/2 Starch, 1 1/2 Vegetable, 4 1/2 Lean Meat, 1 1/2 Fat

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