Recipe Roast Chicken & Sweet Potatoes

Image result for Recipe Roast Chicken & Sweet PotatoesCaramelized sweet potatoes and red onion are the bed for chicken thighs that concoct quick in an extremely hot broiler—ideal for a speedy sound chicken supper. Present with a fall serving of mixed greens of blended greens, cut apples and blue cheddar.

Ingredients :

  • 2 tablespoons whole-grain or Dijon mustard
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided

Preparation :

  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.
  5. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
 Nutrition information :

Per serving: 408 calories; 17 g fat(4 g sat); 5 g fiber; 34 g starches; 27 g protein; 32 mcg folate; 86 mg cholesterol; 12 g sugars; 0 g included sugars; 22,431 IU vitamin A; 26 mg vitamin C; 75 mg calcium; 3 mg press; 554 mg sodium; 636 mg potassium

Sustenance Bonus: Vitamin A (449% day by day esteem), Vitamin C (43% dv)

Starch Servings: 2½

Trades: 1½ starch, 1½ vegetable, 4½ lean meat, 1½ fat

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