Roast Chicken & Sweet Potatoes

Name: Roast Chicken & Sweet Potatoes
Total time: 45 min
Ingredients: 2 tablespoons whole-grain or Dijon mustard; 2 tablespoons 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; 2 pounds 1 1/2-2 pounds bone-in chicken thighs, skin removed; 2 eaches medium sweet potatoes, peeled and cut into 1-inch pieces; 1 large red onion, cut into 1-inch wedges

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Total: 45 minutes

Author : EatingWell Test Kitchen

Ingredients

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2 tablespoons whole-grain or Dijon mustard2 tablespoons 2 tablespoons chopped fresh thyme or 2 teaspoons dried2 tablespoons extra-virgin olive oil, divided½ teaspoon salt, divided½ teaspoon freshly ground pepper, divided2 pounds 1 1/2-2 pounds bone-in chicken thighs, skin removed2 eaches medium sweet potatoes, peeled and cut into 1-inch pieces1 large red onion, cut into 1-inch wedges

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Instructions

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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.