• Prep Time: 8 minutes
  • Cooking Time: 50 minutes
  • Serves: 4 servings

Mustard Roasted Chicken and Sweet Potatoes

  • Recipe Submitted by on

Category: Healthy Recipes, Peppers, Potatoes, Chicken

 Ingredients List

  • 6 chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 medium sweet potatoes, cubed
  • 2 garlic cloves, peeled
  • 3 tablespoons stone ground mustard
  • 1 tablespoon dark brown sugar
  • 1 teaspoon fresh thyme
  • Garnish with pickled red onions* and fresh thyme, if desired


Preheat oven to 375°F. Season chicken thighs with salt and pepper.

In a large oven-safe pan over high heat, place the chicken thighs skin side down and sear until golden, about 3 minutes. Flip and sear for another 3 minutes or until browned. Turn off heat and remove thighs to a plate.

In the same pan, add potatoes and garlic cloves. Stir to coat the potatoes in the chicken drippings. Place the chicken thighs on top of the potatoes.

In a bowl, combine mustard, sugar, and thyme; stir. Pour evenly on chicken. Place in the oven and roast for 50 minutes. Remove and allow to rest for 5 minutes before serving. Garnish with fresh thyme sprigs and pickled red onions if desired. Serve.


To Quick Pickle Onions: Combine 1 cup red wine vinegar with 1 tablespoon granulated sugar and 1 teaspoon kosher salt; stir until dissolved. Peel and thinly slice a red onion. Place onion slices in a glass jar or sealable container. Pour the vinegar mixture over the onions, seal, and refrigerate for 2 hours.

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