One Pan Roast Chicken & Sweet Potatoes
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Serves: 4 Servings
 
Ingredients
  • 2 tablespoons Dijon mustard
  • 2 teaspoons dried thyme
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1½-2 pounds boneless, skinless chicken thighs {chicken breasts work well too!}
  • 3 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 sweet onion, cut into 1-inch wedges
Instructions
  1. Place rack in bottom third of oven and preheat oven to 450°F.
  2. Place a large rimmed baking sheet in the oven to preheat.
  3. In a small bowl, combine dijon mustard, thyme, ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon extra-virgin olive oil.
  4. Place sweet potatoes and onion in a large bowl and toss with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper.
  5. Remove baking sheet from the oven (be careful - it will be hot!) and arrange the vegetables on it. Place the chicken on top of the vegetables and spread dijon mustard mixture evenly on chicken.
  6. Place the pan back in the oven and roast {remember to stir the vegetables at least once} until the vegetables start to brown and are tender and an instant-read thermometer inserted into a chicken reads 165°F, should be about 30 to 35 minutes.
Recipe by ezeBreezy at https://ezebreezy.com/one-pan-roast-chicken-sweet-potatoes/