Soy Dijon Chicken Thighs with Sweet Potatoes
Tender chicken thighs and sweet potatoes roast in a garlicky soy-Dijon marinade for a savory-sweet dinner with very little fuss.
Prep 15 min · Cook 45 min · Total 1 hr 30 min · Makes 4 servings
Ingredients
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce
- 2 Tbsp vegetable oil
- 2 Tbsp brown sugar
- 2 cloves garlic, minced
- Freshly cracked pepper
- 2 lbs chicken thighs- 8 pieces
- 1 medium sweet potato
Directions
- Stir the Dijon, soy sauce, vegetable oil, brown sugar, minced garlic, and freshly cracked pepper together in a bowl. Put the chicken thighs in a large zip top bag or a shallow dish, then pour the marinade over them. Move the chicken to the refrigerator for at least 30 minutes; you can also set this up in the morning and let it chill all day.
- When it is time to cook, start heating the oven to 375 degrees. Peel the sweet potato and cut it into 3/4 inch cubes. Spread the sweet potato pieces across the bottom of a casserole dish. Arrange the chicken thighs on top, then pour every bit of the marinade into the dish.
- Cover the casserole dish with foil and roast it in the hot oven for 45 minutes. Take the foil off after the first 30 minutes so the chicken can finish uncovered. Once it comes out of the oven, spoon some of the pan liquid over the chicken before serving. Spoon the remaining juices from the dish over rice and vegetables.