TribLIVE

| Lifestyles

 
Larger text Larger text Smaller text Smaller text | Order Photo Reprints

Pair chicken with vegetables for a quick dinner

Email Newsletters

Click here to sign up for one of our email newsletters.
Ken Burris | EatingWell
Roast Chicken and Sweet Potatoes.

'American Coyotes' Series

Traveling by Jeep, boat and foot, Tribune-Review investigative reporter Carl Prine and photojournalist Justin Merriman covered nearly 2,000 miles over two months along the border with Mexico to report on coyotes — the human traffickers who bring illegal immigrants into the United States. Most are Americans working for money and/or drugs. This series reports how their operations have a major impact on life for residents and the environment along the border — and beyond.

By Eatingwell
Saturday, Feb. 9, 2013, 9:00 p.m.
 

Caramelized sweet potatoes and red onion are the bed for chicken thighs that cook up fast in a very hot oven — perfect for a quick healthy chicken dinner. Serve with a salad of mixed greens, sliced apples and blue cheese.

EatingWell is a magazine and website devoted to healthy eating as a way of life.

Roast Chicken and Sweet Potatoes

Active time: 15 minutes; total time: 45 minutes

2 tablespoons whole-grain or Dijon mustard

2 tablespoons chopped fresh thyme or 2 teaspoons dried

2 tablespoons extra-virgin olive oil, divided

12 teaspoon salt, divided

12 teaspoon freshly ground black pepper, divided

1 12-2 pounds bone-in chicken thighs, skin removed

2 medium-size sweet potatoes, peeled and cut into 1-inch pieces

1 large red onion, cut into 1-inch wedges

Position the rack in the lower third of the oven; heat to 450 degrees. Place a large rimmed baking sheet in the oven to heat.

Combine the mustard, thyme, 1 tablespoon oil and 14 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on the chicken.

Toss the sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 14 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.

Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown, and an instant-read thermometer inserted into a chicken thigh registers 165 degrees, for 30 to 35 minutes.

Makes 4 servings.

Nutrition information per serving: 408 calories, 17 grams fat (4 grams saturated), 86 milligrams cholesterol, 27 grams protein, 34 grams carbohydrates, 5 grams dietary fiber, 554 milligrams sodium

Subscribe today! Click here for our subscription offers.

 

 


Show commenting policy

Most-Read Stories

  1. Motorcyclist injured in Westmoreland flown to Pittsburgh
  2. Dude’s The Man captures Adios at The Meadows
  3. 2 killed in single-vehicle crash in Pittsburgh
  4. Rossi: Nothing huge, but Huntington helped Bucs
  5. 2014 showing has Steelers RB Harris confident he belongs
  6. Pirates trade for Dodgers 1B/OF Morse, Mariners LHP Happ
  7. Monongahela uses modern technology to connect people to the city’s historic past
  8. Steelers OLB coach Porter teaches as passionately as he played
  9. Marte’s 2 fine defensive plays rescue Pirates in victory over Reds
  10. Steelers training camp has California University link
  11. Sen. Casey pushes for expansion of research into rare pediatric diseases