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1
Prepare the sweet potatoes: Heat oven to 425 degrees.
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2
Cut the potatoes into 1-inch-thick slices.
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3
Reassemble the slices so they look like intact potatoes.
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4
Insert a sprig of thyme between each of the slices.
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5
Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up).
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6
Bake until very tender, 60 to 75 minutes.
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7
Meanwhile, make the mustard butter for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves.
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8
Mince 2 garlic cloves and stir into the bowl.
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9
Take out 1 tablespoon of the mixture; reserve.
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10
Add butter and Dijon to remaining mixture in bowl and stir to combine.
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11
Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper.
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12
Rub mustard butter all over chicken.
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13
Place bread crumbs in a wide, shallow bowl.
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14
Coat the chicken evenly with bread crumbs.
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15
Transfer to a baking sheet and drizzle with olive oil.
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16
Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes.
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17
As the chicken cooks, prepare the broccoli rabe: Toss rabe with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes.
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18
Smash remaining 2 garlic cloves and toss into rabe.
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19
Spread on another sheet pan.
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20
Add to the oven with potatoes and chicken for the last 10 minutes of cooking time.
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21
The broccoli rabe is done when the stems are tender and the leaves are crisp at the edges.
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22
(The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
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23
To serve, combine the reserved 1 tablespoon of mustard mixture with sour cream or yogurt in a small bowl.
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24
Serve chicken with broccoli rabe and sweet potatoes on the side, dolloping the potatoes with the sour cream-mustard sauce.
