There’s nothing like Roast Chicken & Sweet Potatoes on a cold weekend day. I love this recipe – it is so versatile. No sweet potato at home? No problem – substitute with normal potato. Fancy extra veggies or a salad? No problem – pop them on the side! As I use chicken thighs in this recipe, it cooks really fast too meaning less time waiting around for dinner!
The best thing about this dish is that everything roasts in the oven together at the same time. Make a simple marinade from mustard, thyme, olive oil, salt and pepper for the chicken. Coat the sweet potatoes and onion with oil and season. Place the veggies on a warmed baking sheet and settle the chicken thighs on top. Roast 30-35 minutes and there you have it!
To make the Roast Chicken & Sweet Potatoes, you will need the following ingredients:So, how do you make Roast Chicken & Sweet Potatoes?
Preheat the oven to 450 °F. Place a large rimmed baking sheet in the lower third of the oven to heat.
In a small bowl, mix mustard, thyme, 1 tablespoon of oil and ¼ teaspoon each of salt and pepper together.
Spread the marinade evenly over the chicken thighs.
In a large bowl, mix the sweet potatoes and onion wedges with the remaining tablespoon of oil and ¼ teaspoon each of salt and pepper.
Remove the hot baking pan from the oven and place the veggies on it. Place the chicken thighs on top of the sweet potatoes and return to the oven.
Roast in the oven for 30-35 minutes until the chicken is cooked thorugh. Stir once halfway through.
Place the sweet potatoes on a serving platter with the chicken thighs on top and everyone can help themselves!
This Roast Chicken & Sweet Potatoes is a really simple, healthy and wholesome meal. Try it soon and don’t forget to come back and leave a comment below.
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