Roast Chicken & Sweet Potatoes

Roast Chicken & Sweet Potatoes

27 Reviews
From: EatingWell Magazine, September/October 2012

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 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and ¼ 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 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.
  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.
  • 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 information

  • Per serving: 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
  • Nutrition Bonus: Vitamin A (449% daily value), Vitamin C (43% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ vegetable, 4½ lean meat, 1½ fat

Reviews 27

October 12, 2017
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By: Healthy2K17
This recipe is absolutely delicious! I overcooked the chicken breasts by accident because I was working out at the same time plus I didn't have a thermometer to check the inside temperature of the chicken however our roasted sweet potatoes came out soooo good!! The morning after, I used the sweet potatoes with my scrambled eggs and it was literally amazing. I'll definitely be using this recipe again!
July 06, 2017
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By: vstein_mstc2002
Excellent flavor and texture. Good mix of colors makes excellent presentation. I used chicken breasts and they were moist and savory.
January 30, 2017
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By: becky
Can I make this using boneless chicken breast? What changes (if any) do I need to make then? Want to make this tonight.
January 02, 2017
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By: Alice Shinaberry
I cooked this in a crock pot, and it's so delicious.
October 04, 2016
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By: Dawn
I followed the directions exactly and thought the flavor of the chicken was too strong. I did really enjoy the sweet potatoes and onions. However my daughter and my husband didn't like the dish at all.
October 02, 2016
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By: zimmernb
Wonderful Fall comfort food. Doubled the sauce and the amounts of olive oil. Amazing how such a simple and easy to prepare dish came out so tasty. My new favorite for chicken!
September 27, 2016
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By: laney
Great fall dish! The whole family loved ad requested it be made again soon. I recommend using fresh thyme vs. dried thyme, it really makes a difference!
September 11, 2016
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By: Allen Crowe
As I am new to Eating Well it is hard to fairly rate, but it was easy to prepare and wonderful to eat IM Adding this to my favourites to make again
February 24, 2016
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By: EatingWell User
Adaptations might have detracted Made this with 5 lbs of chicken thighs and legs, 4 sweet potatoes, 1 large sweet (white) onion. Added extra oil to the potatoes/onions based on other reviewers comments. Alas, I only had 2.5T of dried thyme, so I added some powdered thyme (mistake?). Also forgot to heat the sheet pan in the oven beforehand, which was likely what resulted in zero caramelization. I'd also lined the sheet pan in non-stick foil. Not sure if that affects the process. I roasted the assembled dish in convection-roast mode at 425d. It cooked in precisely the 30 min.(pieces were larger, SmartChicken, organic). But the lack of caramelization and the fairly strong thyme flavor compromised the dish. To be fair, it could be from the errors and compromised ingredients. But it seems like this dish still needed something extra. Pros: Easy, quick Cons: Needs something
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