I always feel like there aren’t enough meals that use sweet potatoes. Most of the time you just see them on their own. Let them become a bigger part of the meal! You can get big sweet potatoes for a low price and they’re very filling.


4 bone in chicken thighs (remove the skin)
1 red onion, cut in to large chunks
2 sweet potatoes, peeled and cut into chunks
1 clove of garlic, minced
2 tbsp Dijon mustard
2 tbsp melted coconut oil
2 tsp dried thyme
1/2 tsp pepper


Preheat your oven to 450 degrees F.

In a small bowl mix the garlic, mustard, half of the oil, thyme, and pepper. Spread it all over each piece of chicken. If there is any seasoning mix left, just spread it on the tops of the pieces.

Get a baking sheet with tall sides. Spread the rest of the oil around in the bottom and then add the vegetables. Put the chicken on top and put in the oven. You’ll want to stir the vegetables about 15 minutes in. Total cook time should be around 35 minutes but be sure to check the chicken with your meat thermometer. It’s done when the chicken reads 165 degrees F.