Roast Chicken & Sweet Potatoes

1. 1

   1.Position rack in lower third of oven; preheat to 450u00b0F. Place a large rimmed baking sheet in the oven to preheat.

2. 2

   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. 3

   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. 4

   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 165u00b0F, 30 to 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.