Name: Diabetic Friendly Roast Chicken & Sweet Potato – CPO Ryan
Ingredients: 2 tbsp Whole-grain or Dijon Mustard; 2 tbsp Fresh Thyme (Chopped); 2 tbsp Extra-Virgin Olive Oil (Divided); ½ tsp Salt (Divided); ½ tsp Ground Pepper (Divided); 1 lb to 1 1/2 lbs Bone in Chicken Thighs (Skin Removed); 1 Medium Sweet Potatoes (Peeled and Cut into Chunks); 1 Red Onion (Cut into Wedges)

AuthorSamuel Dietzmann

When I was first diagnosed with Type 2 Diabetes, I thought my life was never going to be the same and it hasn’t. I eat rather well now and surprisingly enjoy the forced explorations beyond gas station staples. Love to https://www.eatingwell.com/recipe/250549/roast-chicken-sweet-potatoes for the assist.

Yields1 Serving

2 tbsp Whole-grain or Dijon Mustard42 g

2 tbsp Fresh Thyme (Chopped)42 g

2 tbsp Extra-Virgin Olive Oil (Divided).03 L

½ tsp Salt (Divided)2.5 g

½ tsp Ground Pepper (Divided)2.5 g

1 lb to 1 1/2 lbs Bone in Chicken Thighs (Skin Removed)455-682 g

1 Medium Sweet Potatoes (Peeled and Cut into Chunks)

1 Red Onion (Cut into Wedges)

Position rack in lower third of oven; preheat to 450 degrees F (233 C.). Place a large rimmed baking sheet

Combine mustard, thyme, 1 tablespoon oil and 1/4 ( 1.25 grams) teaspoon each salt and pepper in a small

Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ (1.35 grams) 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.

Return the pan to the oven and roast for 30 to 35 minutes.

Ingredients