A healthy outside starts with a healthy inside!

Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Roast Chicken & Sweet Potatoes

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
½ teaspoon freshly ground pepper, divided
1½-2 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 ¼ 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 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.

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.

Recipe Courtesy of EatingWell Test Kitchen

Recent Posts


Almonds ham spinach Cinnamon sage leaves roasted carrots Carrot kalamata olives Squash white beans parsley medjool dates cashews roasted beets sweet potatoes croissants Gazpacho cheese Salmon quesadillas Ginger black bean Honey Chipotle Arugula clove chicken salad Chicken and Broccoli Stir-Fry lime casserole zucchini bacon brussel sprouts roasted veggies oranges pear curry powder beets Wraps Glaze Citrus Roasted Shrimp protein powder pasta almond milk apricots gorgonzola soup Fruit Smoothie chia seeds cloves MACA cashew carrots cauliflower crust vanilla bean sweet potato gluten free chicken broth thyme gnocchi pomegranate molasses pumpkin olive oil quinoa honey cranberries green beans stir-fry lemon Broccoli tomatoes Easy Frittata eggs bell pepper Cauliflower Pizza cucumbers apple cider vinegar butter red wine vinegar spicy salmon croutons ACV avocados Salsa garbanzo beans chard leaves pumpkin puree apple Shallot berries Reggiano Cheese eggplant sunflower seeds pastry cream hash browns Italian seasonings sourdough bread hoisin sauce summer chili Bartlett pears peppers pie crust banana Gruyère cheese Giada's Herbed Quinoa paprika vegetables salad sugar oregano bell peppers roasted Roasted Brussels Sprouts greek yogurt pecans heavy cream pomegranate Guacamole walnuts tomato paste Budda Bowl mushrooms garlic avocado Guacamole Toast goat cheese dressing sandwiches tahini Southwestern Salsa coconut pistachios cambozola horseradish yogurt dr axe Kiwi rosemary Beet-and-Apple Salad raisins Lemon juice potato tomato juice peaches Roast Chicken hummus mayo macaroni salad white wine vinegar Organic 3-Bean & Vegetable Soup Zucchini Parmesan Crisps cucumber cumin almond butter grapes Chicken onion