Mustard Roasted Chicken and Sweet Potatoes
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Ingredients
  1. 6 chicken thighs
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon ground black pepper
  4. 2 medium sweet potatoes, cubed
  5. 2 garlic cloves, peeled
  6. 3 tablespoons stone ground mustard
  7. 1 tablespoon dark brown sugar
  8. 1 teaspoon fresh thyme
  9. Garnish with pickled red onions* and fresh thyme, if desired
Instructions
  1. Preheat oven to 375°F. Season chicken thighs with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
Notes
  1. 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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