Monday, September 17, 2012

Recipe #189: Roast Chicken and Sweet Potatoes

I'm a total sucker for roasted chicken thighs.... and for sweet potatoes and yams.  This was definitely a winner.  Great fall dish.  This comes from a new magazine I'm subscribed to, Eating Well.


2 tablespoons whole-grain or Dijon mustard
2 tablespoons chopped fresh thyme (or 2 tsp dried)
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1.5-2 pounds bone-in chicken thighs, skin removed
2 medium sweet potatoes or yams, peeled and cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges


1.  Position rack in lower third of oven; pre-heat to 450 degrees.  Place a large-rimmed baking sheet in the oven to preheat (I used a foil-lined, oil-sprayed cookie sheet)

2.  Combine mustard, thyme, 1tbsp oil, and 1/4 tsp 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 tbsp oil and 1/4 tsp 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, about 30-35 minutes.

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