Tested till perfect Roasted Honey Mustard Chicken with Sweet Potatoes and Onions

Roasted Honey Mustard Chicken with Sweet Potatoes and Onions

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 5 ratings.
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  • Portion size 4


  • 4 4chicken breastchicken breasts, (bone in), about 1-3/4 1b (875 g)
  • 2 2sweet potatosweet potatoes
  • 1 1red onionred onions or yellow onion


  • 2 tbsp 2tbspvegetable oil
  • 2 tbsp 2tbspDijon mustard
  • 1 tbsp 1tbspcider vinegar
  • 1 tbsp 1tbspliquid honey
  • 1/2 tsp 1/2tspdried sage
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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 Information Per serving: about

cal 371 pro 30g total fat 11g sat. fat 2g
carb 39g fibre 4g chol 73mg sodium 181mg

% RDI:

calcium 6 iron 14 vit A 175 vit C 37
folate 13
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