Rating: 4.55 stars
40 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 2
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  • 1 star values: 1

This sheet-pan dinner combines chicken thighs and sweet potatoes for a healthy dinner that cooks up fast in a very hot oven. Serve with a fall salad of mixed greens, sliced apples and blue cheese.

Source: EatingWell Magazine, September/October 2012

Gallery

Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.

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  • Combine mustard, thyme, 1 tablespoon oil and 1/4 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 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.

  • 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.

Tips

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 Facts

408 calories; protein 26.9g; carbohydrates 33.5g; dietary fiber 5.2g; sugars 11.7g; fat 17.4g; saturated fat 3.7g; cholesterol 86.1mg; vitamin a iu 22430.7IU; vitamin c 26.4mg; folate 32mcg; calcium 74.7mg; iron 2.8mg; magnesium 56.5mg; potassium 636.4mg; sodium 554.3mg; thiamin 0.2mg.
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