Roast Chicken and Sweet Potatoes
~ adapted from Eating Well ~
Set oven to 450 degrees… Place a large rimmed baking sheet in the oven to heat.
Combine 2 tablespoons Dijon mustard,
2 tablespoons chopped fresh thyme (or 2 teaspoons dried), 1 tablespoon extra-virgin olive oil,
1/4 teaspoon salt,
and 1/4 teaspoon black pepper. Rub all over 2 pounds bone-in (skinned) chicken thighs.
Toss 1 tablespoon oil with 2 medium sweet potatoes peeled, cut and cubed into 1-inch pieces. Add 1 red onion. Add another 1/4 teaspoon salt, same with pepper, to season. Scatter veggies onto heated baking sheet, then set the chicken over vegetables.
Cook 30 to 35 minutes, slightly tossing vegetables halfway through until sweet potatoes and chicken thighs are cooked tender.
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