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.
Nutrition per serving may change if servings are adjusted.
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
1½-2 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
Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ 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.
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.
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.
408 calories;17 g fat(4 g sat); 5 g fiber; 34 g carbohydrates; 27 g protein; 32 mcg folate; 86 mg cholesterol; 12 g sugars; 0 g added sugars; 22,431 IU vitamin A; 26 mg vitamin C; 75 mg calcium; 3 mg iron; 554 mg sodium; 636 mg potassium
Vitamin A (449% daily value), Vitamin C (43% dv)
This was very good but I didn't have thighs and I used chicken tenders. I overcooked the chicken but I would make again using thighs. I liked how easy it was.
February 02, 2019
Easy to make, readily available ingredients and very tasty. I make this often and since there is just me and my husband left-overs are great as well.
January 14, 2019
By: Steven Daly
Added Brussel sprouts to it only thing I changed. Easy meal to make.
January 12, 2019
By: Jennifer Brush
Great recipe, easy and tasty. I can't stand sweet potatoes so.used regular russet and they were outstanding. I also.doubled cooking time, turning.down the oven to.350 after 45 degrees, and then roasted for another 45 minutes.
January 09, 2019
By: Krysten A
This is the third time that my family has had this recipe and it is absolutely phenomenally delicious. I have doubled it each time I made it. I also substituted yellow sweet onion instead of red onion, because I find it compliments the sweet potatos better. The flavor is so delicious and the chicken is tender and juicy, and the vegetables are fork tender with wonderful peppery flavor. We absolutely love this.
October 06, 2018
So easy to make! I am trying to cut back on salt and this recipe is wonderful. With the herbs and sauce on the chicken the tastes are wonderful and you don't need any extra salt.
September 30, 2018
Will not make again! Did not like the flavor
September 09, 2018
By: Kathy Bohs
Delicious with beautiful herby aroma from the fresh tyme. So easy to make.
August 02, 2018
By: Renee Krystal
I like the potatoes and onions. It was good. The flavor on the chicken wasn’t really for me. I wiped off most of the mixture. I also used boneless skinless chicken breast.