Name: Chicken and Sweet Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 64 min
Ingredients: 6 chicken thighs, bone-in (See notes below for boneless chicken instructions); 1 large sweet potatoe - cut in 1 inch cubes (-about 2 cups); 1 large onion - sliced; 1/4 cup dijon mustard; 1/4 cup grainy mustard (- double dijon if not using grainy type); 1/4 cup honey; 2 tablespoons melted butter; salt and pepper

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Chicken and Sweet Potatoes coated in a simple mixture of honey and mustard. All mixed up on ONE SHEET PAN! Easy prep and clean up. A perfect start to cozy Fall !

When I look for an easy dinner recipe I almost always break out a large sheet pan and start cleaning out the fridge. Why cook everything seperate when you can toss it all in a yummy sauce and dirty only one pan!

Ingredients for Chicken and Sweet Potatoes –

chicken thighs or chicken breasts – bone in or out (adjust cooking time accordingly, see recipe card)
sweet potatoes
onion
honey
dijon mustard
grainy mustard (if not available simply double Dijon)
melted butter

For this version we used bone-in chicken thighs. Total thigh girls! Love how juicy they are and user friendly. Difficult to over cook.

How to make Sheet Pan Chicken and Sweet Potatoes –

Line a large baking sheet with foil or parchment paper.

Peel and dice sweet potatoes into 1 inch cubes. You want to keep them on the large size so they finish cooking at the same time as the chicken.

Place the chicken on the cheet pan and sprinkle the potatoes and onion around.

Make the sauce! Combine the honey, mustard and melted butter in a small bowl or jar.

Pour the mustard honey sauce all over the chicken, potatoes and onion. Sprinkle with salt and pepper.

In the oven it goes!

We love to serve this with our Easy Oven Baked Rice. Once you have used this method for your white or brown rice you will never go back to stove top…promise ya!

Bake the chicken and potatoes at 400 degrees for about 40-50 minutes or until the internal temp of the chicken reaches 165 degrees. We can’t cook without our meat thermometer! If you don’t have one this is our fave: OXO Meat Thermometer.

Tips to make Chicken and Sweet Potatoes –

if using boneless chicken decrease cooking time to 30 minutes . (see notes in recipe card)
sub russet, red or Yukon potatoes for sweet potatoes.
add the veggies! 10-12 minutes before chicken and potatoes are done toss in veggies like broccoli, asparagus or carrots.
if you do not have grainy mustard available simply double the dijon mustard.
store any leftovers in a covered container in the refrigerator for up to 3 days.
makes great meal prep! Chop it all up and toss in salads for lunch as well!

Here are a few more sheet pan recipes we think you will love!

LET’S EAT!

Kathi and Rachel

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