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Roast Chicken & Sweet Potatoes

Roast Chicken & Sweet Potatoes

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.


4 servings

Prep Time

15 minutes

Total Time

45 minutes


  • 2tablespoons whole-grain or Dijon mustard
  • 2tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2tablespoons extra-virgin olive oil, divided
  • 1/2teaspoon salt, divided
  • 1/2teaspoon ground pepper, divided
  • 1 1/2pounds bone-in chicken thighs, skin removed
  • 2medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1large 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 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.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 408kcal
Carbohydrate Total 34g
Total Sugars 12g
Added Sugars 0g
Fiber 5g
Total Fat 17g
Saturated Fat 4g
Mono Saturated Fat 9g
Cholesterol 86mg
Sodium 554mg
Protein 27g
Potassium 636mg
Calcium 75mg
Folate 32mcg
Omega-6 3g
Vitamin E 4mg
Zinc 3mg
Vitamin B3 6mg