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Prevea Health

Roasted chicken and sweet potatoes



  • 2 tbsp whole-grain or Dijon mustard
  • 2 tbsp chopped fresh thyme or 2 tsp dried thyme
  • 2 tbsp extra-virgin olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 1 ½-2 lbs bone in chicken thighs
  • 2 medium sweet potatoes, peeled and cut into 1 inch pieces
  • 1 large red onion, cut into 1 inch wedges


  1. Position rack in lower third of oven; preheat to 450°F. Place large rimmed baking sheet in oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in small bowl; spread mixture evenly on chicken.
  3. Toss sweet potatoes and onion in bowl with remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove baking sheet from oven and spread vegetables. Place chicken on top of vegetables.
  4. Return pan to oven and roast, stirring vegetables once halfway through, until vegetables are tender and beginning to brown. Insert instant-read thermometer into chicken thigh, cook until temp registers 165°F, 30 to 35 minutes.



Nutritional Value:

Calories: 408
Total Fat: 17 g
Saturated Fat: 4 g
Fiber: 5 g
Carbohydrates: 35 g
Protein: 27 g
Cholesterol: 86 mg
Sugar: 12 g
Sodium: 554 mg