In case you were wondering, Dallas is still cold. I think the lovely days of 70+ degree weather are officially behind us. And while that’s tragic, that means the days of sweaters, boots, Starbucks, and comfort food are officially here to stay! With that, I wanted to share with you this delicious, and healthy, fall dinner dish that I made for Natalie and myself last week. The best part, besides the taste, is the price! This recipe is made almost completely with fresh ingredients you can buy at a local grocery store, which a great way to save money (read: buy what you need, not what you don’t just because it’s a “good deal” – you could easily end up wasting it).
This recipe can feed up to four people, hands down! So keep that in mind when you see the receipt at your grocery store. I’m convinced you would pay at least $10 for one serving of this meal at a restaurant, so think about how much you’re saving by cooking at home! I ate this meal for leftovers the next day and it was to die for because the chicken and vegetables soaked up even more of the juices… Ah, so good – and so easy to make! How hard is it to put a bunch of ingredients in an oven? Not very, I promise! Seriously love it, it’s one of my new favorites!
Oven-Roasted Chicken with Sweet Potatoes: Serves 4
- 2 tablespoons whole-grain or Dijon mustard
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 1/2-2 pounds bone-in chicken thighs, skin removed
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
- Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
- 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.
- 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.
Fall is truly my favorite time of year, and I’m looking forward to sharing more fall inspired recipes with you! Comment below with suggestions or ideas if you have any! I’d love your feedback, and I want to provide recipes y’all will actually love and enjoy! Happy November everyone, and happy eating!
- 13 Sweet Potato Sides for Thanksgiving (seriouseats.com)
- Crockpot Chicken and Roasted Potatoes (anacreate.wordpress.com)
- Slow Cooker Chicken and Sweet Potato Stew (ctmomscookingclub.wordpress.com)
- Grapefruit Roast Chicken (yittzeldollcoronel.wordpress.com)
- November brings forth comfort food season (kansascity.com)
- The Perfect [simple] Roasted Chicken (everydaywithmk.com)
- NatureRaised Farms™ Orange-Sage Oven-Roasted Chicken and Potatoes (ahensnest.com)
- Peruvian Chicken Stew with Sweet Potatoes and Peanuts (thedinnerpages.wordpress.com)