Cooking with coconut oil: roast chicken and sweet potatoes

Ready in 45 minutes, these caramelized sweet potatoes and red onions are the bed for chicken thighs that cook up fast in a very hot oven. This meal is perfect for a quick healthy chicken dinner and can be served with a mixed green salad with a light, vinaigrette dressing.

Roast chicken and sweet potatoes

Recipe adapted from Eating Well. Serves four.

Ingredients

2 tablespoons whole-grain or Dijon mustard
2 tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme)
2 tablespoons Skinny Coconut Oil
½ teaspoon salt (we recommend Celtic Sea Salt)
½ teaspoon freshly ground pepper
1½-2 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

  1. Position oven rack in the lower third of the oven, and then preheat the oven to 450 degrees Fahrenheit. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, one tablespoon coconut oil, and ¼ teaspoon of each salt and pepper in a small bowl. Spread the mixture evenly on the chicken.
  3. Toss sweet potatoes and red onions in a bowl with the remaining tablespoon of coconut oil, and ¼ teaspoon each salt and pepper.
  4. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
  5. Return the pan to the oven and roast the chicken and vegetables, occasionally stirring the vegetables until they are tender and an instant-read thermometer inserted into a chicken thigh registers 165 degrees Fahrenheit (approximately 30 to 35 minutes).

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