• 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

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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.

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