Roast Chicken and Sweet Potatoes

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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.

Roast Chicken and Sweet Potatoes
photographer: Peter Ardito
Nutritionist Tested & Approved

Time: 45 minutes (15 minutes prep)

Ingredients
  • 2 tablespoons whole-grain or Dijon mustard

  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried

  • 2 tablespoons extra-virgin olive oil , divided

  • 1/2 teaspoon salt , divided

  • 1/2 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
  1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.

  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.

  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.

  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°F, 30 to 35 minutes.


Nutritional Facts

Servings
4
Calories
408
Carbohydrates
34 g
Fat
17 g
Saturated Fat
4 g
Protein
27 g
Cholesterol
86 mg
Dietary Fiber
5 g
Potassium
636 mg
Sodium
554 mg
Yield
4 servings
Exchanges
1 1/2 starch
1 1/2 vegetable
4 1/2 lean meat
1 1/2 fat
Vitamin A
449% daily value
Vitamin C
44% dv
Zinc
20% dv
Potassium
19% dv
Iron
16% dv

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