Tuesday, April 28, 2015

Roasted Chicken and Sweet Potatoes

I made this for dinner tonight and totally loved it!  I thought it was very flavorful and moist and I love that it was healthy.  It made the house smell heavenly while it cooked too - that is always a bonus. :)  Definitely making this again.  Recipe serves 8.

8 chicken thighs - skinned
4 TBSP. Dijon mustard
4 teaspoons dried thyme
6 TBSP. olive oil, divided
1 1/2 tsp. salt, divided
1 1/2 tsp. pepper, divided
4 large sweet potatoes, peeled and cut into 1 inch pieces
1 large red onion, cut into 1 inch wedges

Mix the mustard, thyme and 2 TBSP. of olive oil and 1/2 tsp. salt and 1/2 tsp. pepper in a bowl.  Evenly coat each thigh with the mustard mixture.  In a ziploc bag, mix remaining 4 TBSP. olive oil, 1 tsp. salt and 1 tsp. pepper.  Place sweet potato and red onion chunks in bag and shake to coat.  Line bottom of pan with potatoes and onions and place chicken thighs on top.  Bake at 450 for 40 minutes or until chicken and potatoes are done.