Roast Chicken and Sweet Potatoes

• 2 whole Large Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
• 1 whole Large Red Onion, Cut Into 1-inch Wedges
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Salt, Divided
• 1/2 teaspoons Pepper, Divided
• 1- 1/2 pound Boneless, Skinless Chicken Thighs, Trimmed Of Excess Fat
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Spicy Brown Mustard
• 1/2 teaspoons Lemon Zest
• 1 Tablespoon Lemon Juice
• 1 teaspoon Dried Thyme
• 1 clove Garlic, Minced

1. Place a rack in the lower third of the oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.
2. Place the diced sweet potato, onion, olive oil and 1/4 teaspoon each of salt and pepper in a large zip-top bag.
3. Close and shake the bag to evenly coat the vegetables in the oil.
4. Set aside.
5. Rinse the chicken thighs and pat dry with paper towels.
6. Set aside.
7. In a small bowl, whisk together the mustards, zest, lemon juice, thyme, garlic and remaining 1/4 teaspoon each of salt and pepper.
8. Spread the mixture evenly over the chicken.
9. Carefully remove the preheated baking sheet from the oven.
10. Spread the vegetables evenly on the pan; place the chicken on top of the vegetables.
11. Return the pan to the oven and roast, stirring the vegetables halfway through, for about 25-30 minutes or until the vegetables are tender and beginning to brown and the chicken is cooked through.
12. (A thermometer inserted into the thickest part of the chicken should read 165 degrees F.)
13. Recipe adapted from the September 2012 issue of Eating Well magazine.

sweet potatoes, red onion, olive oil, salt, pepper, chicken, dijon mustard, brown mustard, lemon zest, lemon juice, thyme, clove garlic

Taken from tastykitchen.com/recipes/main-courses/roast-chicken-and-sweet-potatoes/ (may not work)