Honey Mustard Roasted Chicken with Sweet Potatoes
Elevate your weeknight dinner game with this delectable Honey Mustard Roasted Chicken with Sweet Potatoes. Featuring juicy, bone-in, skin-on chicken thighs marinated in a luscious blend of whole-grain mustard, Dijon mustard, honey, garlic, and fresh rosemary, this dish strikes the perfect balance of savory and sweet. Paired with caramelized, paprika-dusted sweet potato cubes, this one-pan wonder delivers a symphony of bold flavors and textures with minimal effort. Perfectly roasted to crispy, golden-skinned perfection, the chicken locks in all the delicious juices, while the tender sweet potatoes absorb the drippings for an irresistible side. Ready in just over an hour, this wholesome and satisfying recipe is ideal for an easy family dinner or an impressive meal to wow your guests.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 medium Sweet potatoes
- 2 tablespoons Whole-grain mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons Honey
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the sweet potatoes into 1-inch cubes. Set them aside.
In a small bowl, whisk together the whole-grain mustard, Dijon mustard, honey, olive oil, minced garlic, and chopped rosemary. Add the salt, black pepper, and paprika, then mix until combined.
Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
Pour half of the honey mustard mixture over the chicken thighs and toss to coat them evenly. Reserve the remaining half of the mixture for later.
Spread the sweet potato cubes onto a large baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper, tossing to ensure even coating.
Nestle the marinated chicken thighs among the sweet potato cubes on the baking sheet, skin side up.
Brush a little more of the reserved honey mustard mixture over the chicken thighs, ensuring they are well-coated.
Place the baking sheet in the preheated oven and roast for 40 minutes, flipping the sweet potatoes halfway through for even caramelization.
At the 40-minute mark, brush the remaining honey mustard mixture over the chicken thighs for an extra layer of flavor.
Turn the oven to broil and cook for an additional 5-10 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
Remove from the oven and let the dish rest for 5 minutes before serving.
Plate the chicken thighs alongside the roasted sweet potatoes and serve warm.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 69.9 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
