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Roast Chicken & Sweet Potatoes

Roast Chicken & Sweet Potatoes

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.

Ingredients

  • 2 tablespoons whole-grain or Dijon mustard
  • 2 tablespoons chopped fresh thymeor 2 teaspoons dried
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 ½-2 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

Instructions

  • Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
  • Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
  • Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ 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.
  • 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.

Tips

MAKE AHEAD TIPS

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
SERVINGS 4
ACTIVE TIME 15 minutes
TOTAL TIME 45 minutes

Nutrition

Per serving 408 Calories
Total Fat 17 g
Saturated Fat 4 g
Mono Saturated Fat 9 g
Cholesterol 86 mg
Sodium 554 mg
Fiber 5 g
Protein 27 g
Potassium 636 mg
Added Sugars 0 g
Total Sugars 12 g
Calcium 75 mg
Folate 32 mcg
Omega-6 3 g
Vitamin E 4 mg
Zinc 3 mg
Vitamin B3 6 mg
Carbohydrate Servings 2

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