Dijon Roast Chicken & Sweet Potatoes

Dijon Roast Chicken & Sweet Potatoes

I have been really into sweet potatoes lately. I believe it stems from my fruitless quest to make fall happen. There are something about sweet potatoes to that seem particularly autumnal. Autumnal also happens to be one of my favorite words, so I plan on using it as often as possible.

I am a major fan of this meal. Fast, easy and it only uses one dish. It already sounds like a winner in my book. The sweet potatoes and onions cook up with this delicious, slightly caramelized flavor. I happen to really like mustard, sweet potatoes and onions, so I didn’t think twice about combining them. They turned out perfectly. The other great thing, was the amount of leftovers for lunch the next day. Next time, I might start cooking the sweet potatoes and onions before the chicken so they get a little crisper/more caramelized. Some of the vegetables that were directly under the chicken, didn’t get as crispy as I would have liked. Cooking them in a separate or bigger dish might help this as well. I also think you could easily substitute squash or regular potatoes as well, but I think the sweet potatoes complement the rest of the meal’s flavors that any substitute might.

Dijon Roast Chicken & Sweet Potatoes

Dijon Roast Chicken & Sweet Potatoes

  • 2 Tablespoons whole-grain Dijon mustard
  • 1 Tablespoon smooth Dijon mustard
  • 2 Tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 Tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1½-2 pounds boneless, skinless chicken breast
  • 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 a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and ¼ 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 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 and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.

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