Monday, October 1, 2012

Roast Chicken and Sweet Potatoes

Roast Chicken and Sweet Potatoes
Adapted from Eating Well
Servings: 4

2 medium sweet potatoes, peeled and cut into 1-inch chunks
1 large red onion, cut into 1-inch wedges
2 Tbsp. olive oil
Salt and pepper
1/4 c. whole-grain mustard
2 Tbsp. Agave nectar
1 Tbsp. dried thyme
2 lbs. boneless, skinless chicken thighs

Position rack in lower third of oven and preheat to 450 degrees.

Spread sweet potatoes and onions in a 9x13 baking dish, and toss with 1 Tbsp of olive oil, salt and pepper. Place in oven while you prepare the chicken, about 5 minutes.

Combine mustard, agave, thyme, the remaining 1 Tbsp. olive oil, salt and pepper in a small bowl. Use half to coat chicken.

Remove pan with vegetables from oven. Place chicken thighs on top of vegetables, then spread the rest of the mustard mixture over the thighs. Return pan to oven and roast until vegetables are tender and beginning to brown and chicken is 165 degrees in the center, about 30 - 35 minutes.

NOTES: Easy. Hearty. Healthy. Comforting. Amazing.

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