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    Roast Chicken & Sweet Potatoes

    Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanChickenDinner
    Roast Chicken & Sweet Potatoes
    Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanChickenDinner
    4 servings
    Active time: 15 minutes
    Total time: 45 minutes

    Description

    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.

    Directions

    1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
    2. Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon 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 tablespoon oil and 1/4 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 and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories408 cal
    • Total Fat17.4 g
    • Saturated Fat3.7 g
    • Cholesterol0 mg
    • Sodium554 mg
    • Carbohydrate Total33.5 g
    • Protein26.9 g
    • Phosphorus214 mg
    • Potassium636 mg
    • Fiber5.2 g
    • Calcium75 mg

    Ingredients

    • 2 tablespoons whole-grain or Dijon mustard
    • 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1½ - 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

    Ingredients

    • 2 tablespoons whole-grain or Dijon mustard
    • 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1½ - 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

    Description

    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.

    Directions

    1. Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
    2. Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon 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 tablespoon oil and 1/4 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 and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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