One Pan Roast Chicken & Sweet Potatoes – the perfect dinner and ready in just 30 minutes!
Looking for an easy make-ahead dinner the whole family will love? This recipe for One Pan Roast Chicken & Sweet Potatoes has it all. It’s quick and easy to throw together. It uses simple ingredients that you probably already have in your kitchen. And it cooks in about 30 minutes – perfect for those busy weekday nights! I just love an easy quick recipe.
It all starts with a bed of sweet potatoes and onions. This recipe is so versatile, so don’t hesitate to add in a few other favorite vegetable or replace the sweet potatoes and onion for another one of your favorites. I’ve added sliced bell peppers, mushrooms, even swapping butternut squash for the sweet potatoes. They all turned out delicious.
Once you lay down the bed of vegetables, simply put the chicken on top and then slather the dijon mustard and thyme mixture over the chicken. Next, pop everything in the oven and wait about 30 minutes while the magic happens. That mixture of dijon mustard and thyme melds together and coats the chicken and vegetables creating a piece of caramelized heaven. This One Pan Roast Chicken & Sweet Potatoes has become a weekly favorite at our house and I hope it will be in yours too. Enjoy!
Adapted from Eating Well
- 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
- Place rack in bottom third of oven and preheat oven to 450°F.
- Place a large rimmed baking sheet in the oven to preheat.
- In a small bowl, combine dijon mustard, thyme, ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon extra-virgin olive oil.
- Place sweet potatoes and onion in a large bowl and toss with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper.
- 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.
- 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.
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That sounds delicious. I think this would be a big hit with my whole family!
That looks delicious and healthy! I love that it’s a one-pan, easy peasy recipe!
OH my this looks so good. I like one pot meals. They are delicious and easy.
This looks so good! I will be adding this to my list of meals to make.
As I look outside at the snow falling, I think what a great dish this would be for our dinner tonight!
I love easy recipes – there are a bunch of people in our house and I just don’t have huge amounts of time to feed them all. This looks great.
Looks like a great all in one dish and would be perfect for busy weekday dinners.
That sounds soooo good. I think this would be a big hit in my house! I can’t wait to try it!
I never tried sweet potatoes with chicken before, but the combination does look delicious. This would make a great Wednesday meal.
That’s a great way to use the sweet potatoes. One of my granddaughter’s favorite foods. 🙂
Yup adding this one to the meal plan for next week. Looks so good and SO easy!
Such a perfect toss in the oven dish!! I love these kind of recipes. Thanks much for bringing this by Throwback Thursday!
Mollie
Yum!! Thanks so much for linking up over at Sunday’s Simple Homemaker on Prairie Gal Cookin! Please feel free to drop in and leave a link or two on this week’s link-up, we’d love to see what you’ve been up to! http://www.prairiegalcookin.com/sundays-simple-homemaker-2nd-weekly-link-up/