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Monday, January 16, 2017

Roasted Chicken & Sweet Potatoes Sheet Pan Recipe

One pan. Less clean up. One Pan.  Serve it with a delicious salad on the side. Did I mention ONE PAN? 


  • 2 tablespoons Dijon mustard
  • 2 teaspoons dried thyme
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided 
  • ½ teaspoon freshly ground pepper, divided
  • 1 ½ - 2 pounds boneless, skinless chicken thighs
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges

    Note: Do not use parchment or foil since you want the food to carmelize.


  1. Preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat in lower third of the oven.
  2. Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a ziploc bag, add the chicken and massage.
  3. 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.
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown. Use a meat thermometer to make sure the chicken is at 165°F. 
  5. Should take about 30 to 35 minutes. 

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