Oven-Baked Honey-Mustard Chicken & Rosemary Sweet Potatoes

Oven-Baked Honey-Mustard Chicken & Rosemary Sweet Potatoes ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 large sweet potatoes
• 1 medium red onion
• 2 sprigs fresh rosemary
• 3 tbsp olive oil
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• to taste salt
• to taste black pepper

How to make Oven-Baked Honey-Mustard Chicken & Rosemary Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Pat the 1.5 lbs boneless, skinless chicken breasts dry with paper towels.
2. Peel and dice the 2 large sweet potatoes into 1-inch cubes. Cut 1 medium red onion into 1-inch wedges. Strip the leaves from 2 sprigs of fresh rosemary and finely chop them.
3. In a large bowl, combine the diced sweet potatoes, red onion wedges, chopped fresh rosemary, 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss well to ensure the vegetables are evenly coated.
4. Spread the seasoned sweet potatoes and red onion in a single layer on one half of the prepared baking sheet. Place the chicken breasts on the other half of the baking sheet.
5. In a small bowl, whisk together 3 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the honey-mustard glaze.
6. Brush about half of the honey-mustard glaze evenly over the top of the chicken breasts. Reserve the remaining glaze for later.
7. Bake the chicken and vegetables for 20 minutes. At this point, carefully flip the sweet potatoes and red onion, and brush the remaining honey-mustard glaze over the chicken breasts. Return to the oven.
8. Continue baking for another 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C) and the sweet potatoes are tender and slightly caramelized.
9. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing. Serve the chicken alongside the roasted sweet potatoes and red onion, drizzling any pan juices over the top.

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