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)
Made this recipe last night, came out amazing. The onions looked and tasted caramelized with light seasoning.
i cut my chicken in thinner halves and took 35-40 min to cook.
i recommend the whole grain mustard,
November 15, 2017
By: Melissa Febinger
I loved the way the chicken tasted. This is the best recipe for chicken that I have made - I didn't make the sweet potatoes with it, but the chicken was amazing
October 12, 2017
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
Excellent flavor and texture. Good mix of colors makes excellent presentation. I used chicken breasts and they were moist and savory.
January 30, 2017
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
By: Alice Shinaberry
I cooked this in a crock pot, and it's so delicious.
October 04, 2016
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
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
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!