Honey Mustard Chicken and Sweet Potatoes

Instructions

1. 1

   Preheat the conventional oven to 200°C (400°F), with racks in the upper and lower thirds. Use boneless, skinless chicken thighs for the listed chicken weight. Scrub the sweet potatoes and cut into 2 cm cubes, trim the green beans and finely mince the garlic.

2. 2

   Divide the sweet potatoes between two large rimmed baking trays. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread out and roast for 15 minutes.

3. 3

   Meanwhile, use a fork to mix the mustard, honey, vinegar, garlic, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a small bowl. Put the green beans in a separate bowl, toss with 2 tablespoons of this dressing and set aside before handling the chicken.

4. 4

   Remove the trays and turn the sweet potatoes. Arrange the chicken thighs flat between the potatoes, dividing them evenly between the trays. Spoon all the remaining dressing over the chicken. Return both trays to the oven and roast at 200°C (400°F) for 15 minutes.

5. 5

   Add the dressed green beans to both trays, spreading them around the chicken and potatoes. Swap the trays between racks and rotate them front to back. Roast at 200°C (400°F) for another 15–20 minutes, until the potatoes are easily pierced with a fork and the beans are tender.

6. 6

   Check the thickest part of each chicken thigh with a food thermometer: it must reach at least 74°C (165°F). If needed, continue roasting at the same temperature in 5-minute increments and check again. Divide the chicken, sweet potatoes and green beans equally among four plates and spoon over the tray juices.