Ingredients:

• 2 tablespoons whole-grain or Dijon mustard
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground pepper, divided
• 1 1/2-2 pounds bone-in chicken thighs, skin removed
• 2 medium sweet potatoes, peeled and cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges

Directions:

• Step 1:Position rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.
• Step 2:Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
• Step 3:Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 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.
• Step 4: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 F, 30 to 35 minutes.

.

Image Source:*eatingwell.com

Source:eatingwell.com