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.
Servings: 4
Ingredients:
| 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% |
-
4 chicken breasts (bone in), about 1-3/4 1b (875 g)
2 sweet potatoes
1 red or yellow onion
Marinade:
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) liquid honey
1/2 tsp (2 mL) 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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