Roasted Chicken & Sweet Potatoes

Ingredients

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Thyme

  Spices, dried

  2 tbsp, leaves or 5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  550g

• Sweet potato

  Raw, unprepared

  200g

• Onions

  Raw

  1 large or 150g

Directions

1. Position rack in lower third of oven; preheat to 450F. 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 165F, 30 to 35 minutes.
5. (source: http://www.eatingwell.com/recipe/250549/roast-chicken-sweet-potatoes/)