Looking for a dinner recipe that combines ease, flavor, and wholesome ingredients? Look no further! Our Honey Mustard Chicken Sweet Potato Sheet Pan Dinner is not only a feast for the eyes, but it also delivers a delightful explosion of flavors in every bite. Imagine succulent chicken thighs coated in a sweet and tangy honey mustard glaze, paired with perfectly roasted sweet potatoes that are caramelized to perfection. This dish is a crowd-pleaser that comes together in just 45 minutes, making it the perfect weeknight meal. Ready to impress your family and tantalize your taste buds? Let’s dive into this irresistible recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 medium sweet potatoes, cubed
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken and sweet potatoes cook evenly and develop a nice golden color.
- In a large mixing bowl, combine the honey, Dijon mustard, and olive oil. Whisk them together until well blended. This will create a delicious marinade for the chicken.
- Season the chicken thighs with salt and pepper to taste. Add the chicken thighs to the bowl with the honey mustard mixture, ensuring they are well coated. Let them marinate for about 10 minutes while you prepare the sweet potatoes.
- Peel and cube the sweet potatoes into bite-sized pieces. Aim for uniform sizes to ensure even cooking. Place the cubed sweet potatoes on a large sheet pan.
- Drizzle the sweet potatoes with a little olive oil and season with salt and pepper. Toss them gently to coat evenly.
- After marinating, remove the chicken thighs from the bowl and place them on the sheet pan alongside the sweet potatoes. Pour any remaining marinade over the chicken and sweet potatoes for added flavor.
- Spread everything out in a single layer on the sheet pan to ensure even cooking. Make sure the chicken thighs are skin-side up.
- Place the sheet pan in the preheated oven and bake for about 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The sweet potatoes should be tender and slightly caramelized.
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. This allows the juices in the chicken to redistribute.
- Garnish with freshly chopped parsley for a pop of color and added freshness before serving. Enjoy your delicious Honey Mustard Chicken Sweet Potato Sheet Pan Dinner!
Tips
- Marinate for Maximum Flavor: Allow the chicken to marinate for at least 10 minutes, but if you have more time, consider marinating it for up to an hour in the fridge. This will enhance the flavor even more!
- Uniform Sweet Potato Cubes: Cut your sweet potatoes into uniform pieces to ensure they cook evenly. This will help achieve that perfect tender and caramelized texture.
- Don’t Crowd the Pan: Make sure to spread the chicken and sweet potatoes out on the sheet pan in a single layer. Crowding the pan can lead to steaming instead of roasting, which affects the texture.
- Check for Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C). This ensures that your chicken is juicy and safe to eat.
- Fresh Garnish: A sprinkle of freshly chopped parsley not only adds a pop of color but also a burst of freshness. Don’t skip this step for that restaurant-quality finish!
Nutrition Facts
Calories: 397kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: 80mg
