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Roast Chicken & Sweet Potatoes

:  September/October 2012

Your rating: None Average: 4.2 (69 votes)

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.


Roast Chicken & Sweet Potatoes Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | Low cholesterol | High potassium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons whole-grain or Dijon mustard
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 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

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Preparation

  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 1/4 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 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.
  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.

Nutrition

Per serving: 408 calories; 17 g fat ( 4 g sat , 9 g mono ); 86 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 27 g protein; 5 g fiber; 554 mg sodium; 636 mg potassium.

Nutrition Bonus: Vitamin A (449% daily value), Vitamin C (44% dv), Zinc (20% dv), Potassium (19% dv), Iron (16% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 1/2 vegetable, 4 1/2 lean meat, 1 1/2 fat


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Budget
Entertaining, casual
Everyday favorites
One dish meals
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Publication
September/October 2012
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