Roasted Honey Mustard Chicken with Sweet Potatoes and Onions

Author: Canadian Living

Roasting the whole meal at once makes for a less hectic dinner hour. It takes some time in the oven, but grab the chance to put your feet up or, if your energy level is up, to get household chores out of the way.

  • Portion size 4 servings

Ingredients

  • 4 chicken breasts (bone in), about 1-3/4 1b (875 g)
  • 2 sweet potatoes
  • 1 red onion
  • 1 yellow onion
Marinade:
  • 2 tablespoons vegetable oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon liquid honey
  • 1/2 teaspoon dried sage

Method

Marinade: In large bowl, whisk together oil, mustard, vinegar, honey and sage. Gently loosen skin over chicken, without detaching. Brush 2 tbsp (25 mL) of the marinade over chicken, pulling skin back over to cover. Set aside.

Peel sweet potatoes; cut each in half lengthwise, then crosswise. Cut each piece into 3 wedges. Cut onion into 8 wedges. In bowl, toss potatoes and onions with remaining marinade; arrange on greased rimmed baking sheet. Bake in 425°F (220°C) oven for 20 minutes, turning once.

Nestle chicken breasts, bone side down, in centre of pan. Roast, turning vegetables once, for 40 to 45 minutes, or until chicken is golden and no longer pink inside and vegetables are tender. Remove skin from chicken.

Nutritional facts <b>Per serving:</b> about

  • Sodium 181 mg
  • Protein 30 g
  • Calories 371.0
  • Total fat 11 g
  • Cholesterol 73 mg
  • Saturated fat 2 g
  • Total carbohydrate 39 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 175.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Honey Mustard Chicken with Sweet Potatoes and Onions