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Roasted Honey Mustard Chicken with Sweet Potatoes and Onions

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Honey Mustard Chicken with Sweet Potatoes and Onions

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 371
pro 30 g
total fat 11 g
sat. fat 2 g
carb 39 g
fibre 4 g
chol 73 mg
sodium 181 mg
% RDI: -
calcium 6
iron 14
vit A 175
vit C 37
folate 13

More great recipes from this menu:

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.

Ingredients

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

Preparation

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.

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