Roasted Chicken and Sweet Potatoes with Orange Honey-Mustard Glaze
I am always looking for new ways to roast chicken parts, and I love sweet potatoes on the side. This is extra simple because it is basically a one dish meal with minimal preparation, requiring nothing more than a green salad on the side. And it tastes so good. I prefer to use thighs, but you can use other bone-in pieces. See the note below for doubling the recipe.
- 2 large chicken thighs, or other bone-in pieces
- 2 small to medium sweet potatoes, peeled and cut into 1-1/2 inch pieces
- 1 large onion, cut into 1-inch pieces
- 1 large green pepper, cut into 1-inch pieces
- 4 large cloves garlic, smashed lightly and peeled
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon dried sage leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Preheat oven to 425° F. Place the potatoes, onions, green peppers, and garlic in a 10x10x2-inch or similar size baking dish, and top with the chicken thighs. In a small bowl, mix together the orange juice, honey, mustard, thyme, rosemary, salt and pepper. Add the oil and whisk until well combined. Pour over the chicken and vegetables. Stir to combine. Make certain the thighs are laying skin-side up on top of the vegetables and well coated with the glaze. Bake, uncovered, until the chicken is cooked and well-browned and the vegetables are tender, about 50 minutes. Stir the vegetables several times during the baking process, but make certain the thighs remain on the top, skin-side up, so they brown well. Serve immediately.
Notes: To make three or four servings, add a thigh and small sweet potato per person. The other ingredients can remain the same.