Chicken Sweet Potatoes

INGREDIENTS
3    tablespoons Dijon mustard
2    teaspoons dried thyme
3    tablespoons olive oil, divided
2    pounds skinless boneless chicken thighs or breasts
2    medium sweet potatoes, peeled, cut into 1 inch pieces
1    large white onion, cut into 1 inch wedges

METHOD

Position a rack in the lower third of the oven and preheat the oven to 450 F.

Cut the chicken into 2 inch square pieces. Combine the mustard, thyme and 2 tablespoon of olive oil in a small bowl and spread the mixture evenly on the chicken. Toss the sweet potatoes and onion in another bowl with the remaining tablespoon of olive oil. Carefully place the vegetables in the center of a lipped baking sheet. Put the chicken on top of the vegetables and place the baking sheet to the oven.

Roast for 15 minutes, remove from the oven and turn the vegetables, temporarily removing the chicken. Replace the chicken and continue to roast for 15 to 20 minutes until the vegetables are soft and begin to brown and the chicken is done. Remove from the oven and serve.

Based on a recipe in Eating Well magazine