Recipe: Honey Mustard Chicken with Sweet Potatoes and Onions
A recipe with sweet potatoes is always good because of all the yummy nutrients packed in. And while chicken breasts used to be my go-to cut of chicken, lately I’ve developed an affinity for thighs. It’s probably because they cook more quickly than breasts and taste oh so tender, which is why they’re the perfect choice for this so-simple-even-a-caveman-could-do-it dish. Let’s hop into it.
Ingredients:
4 chicken thighs
1 medium/large sweet potato or 2 small sweet potatoes
1 white onion
2-3 squirts of honey mustard
A pinch of pepper
A small bit of olive oil
Directions
First off, you’re gonna be peelin’. Potato peelers can be the bane of one’s existence if they’re old and rusted. They might even make you long for the days when people had to carve off skin just using a dull knife. Don’t live that life – invest in a decent peeler. They’re like a buck oh five, anyway. Once you’re done peeling, you’ll have a nice little memorial to your fallen friends.
Next, you’ll get to choppin’. As this is a recipe with sweet potatoes, I go at them first, cutting off the two edges before slicing the rest into fairly thin discs and then cutting into pieces. Don’t worry if a few slices remain in the batch of smaller pieces, and definitely don’t worry if your pieces aren’t uniformly cut. As long as they’re fairly thin (about 1/4-inch to 1/2-inch thick), you’ll be just groovy. When you start tackling the onion, cut off the two ends first, then slice the onion downwards so you get nice little “rings.” Lovely! I’d also suggest investing in a pair of onion goggles to avoid crying like you’re watching The Notebook.
Preheat the oven to 400 degrees. Line your baking pan with aluminum foil, and coat the bottom of the foil with olive oil. Spread out the sweet potato and onion on the foil, and place the chicken thighs on top of the comfy little bed of veggies you’ve created. Bring out your small mixing bowl and drop two or three squirts of honey mustard in there. Add a dash of pepper and a teaspoon of olive oil to start, and mix them all together. Feel free to add more pepper or olive oil to taste, but you want your baste to still have some consistency to it, so don’t drown everything in oil. Have a little compassion for the meal, you know?
Spread your honey mustard baste on top of the chicken thighs with your mixing spoon, making sure each one is nicely coated. If you really want to go hog wild, you can coat the entire thigh, but for the rest of us, covering the top is plenty. Your oven should be up to 400 degrees by now, so place your baking pan in for 25-30 minutes. Watch an episode of Brockmire in the meantime. That Hank Azaria is a national treasure. When the episode ends, you’ll be ready to eat. Enjoy!
