Roast Chicken & Sweet Potatoes ~ Eatingwell

Roast Chicken & Sweet Potatoes

March 09, 2020 No comments

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. Source: EatingWell Magazine, September/October 2012

EatingWell Test Kitchen

Ingredients

2 tablespoons whole-grain or Dijon mustard
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ 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

Directions

Step 1

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

Per Serving:

408 calories; 17.4 g total fat; 3.7 g saturated fat; 86 mg cholesterol; 554 mg sodium. 636 mg potassium; 33.5 g carbohydrates; 5.2 g fiber; 12 g sugar; 26.9 g protein; 22431 IU vitamin a iu; 26 mg vitamin c; 32 mcg folate; 75 mg calcium; 3 mg iron; 57 mg magnesium;

Exchanges:

1 1/2 Starch, 1 1/2 Vegetable, 4 1/2 Lean Meat, 1 1/2 Fat

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