Soy Dijon Chicken Thighs with Sweet Potatoes
User Reviews
4.8
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
7 to 8 servings
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Calories
6934 kcal
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Course
Main Course
Soy Dijon Chicken Thighs with Sweet Potatoes
Description
The dish begins with marinating chicken thighs in a blend of Dijon mustard, soy sauce, vegetable oil, brown sugar, minced garlic, and freshly cracked black pepper. The chicken is allowed to absorb these flavors in the refrigerator for at least 30 minutes, or longer if time permits.
For cooking, cubed sweet potatoes are arranged in a casserole dish with the marinated chicken placed on top. All marinade is poured over the chicken and potatoes before covering with foil and roasting at 375ºF. After 30 minutes, the foil is removed to let the chicken brown and develop caramelized edges while the sweet potatoes tenderize and absorb the savory sauce.
Once baked, the remaining cooking juices can be spooned over the chicken and sweet potatoes or served alongside rice and vegetables for a complete meal. The preparation suits an oven-baked dinner offering a balance of tangy, sweet, and savory flavors combined with roasted root vegetables.
Ingredients
- 1/4 cup Dijon mustard $0.48
- 1/4 cup soy sauce $0.40
- 2 Tbsp vegetable oil $0.10
- 2 Tbsp brown sugar $0.04
- 2 cloves garlic $0.16, minced
- black pepper $0.05, freshly cracked
- 2 lbs chicken thighs $5.65, 8 pieces
- 1 sweet potato $1.43, medium, about 1 lb
Instructions
- In a bowl, stir together the Dijon, soy sauce, vegetable oil, brown sugar, minced garlic, and some freshly cracked pepper. Add the chicken thighs to a large zip top bag or shallow dish, and then pour the prepared marinade over top. Refrigerate the marinating chicken for at least 30 minutes (can be prepared in the morning and refrigerated all day).
- When you're ready to cook, begin to preheat the oven to 375 degrees. Peel and cube the sweet potato into 3/4 inch pieces. Lay the cubed sweet potato in the bottom of a casserole dish. Lay the chicken thighs over the sweet potatoes and pour all of the marinade over top.
- Cover the dish with foil and roast in the preheated oven for 45 minutes, removing the foil after the first 30 minutes. After baking, spoon some of the liquid from the bottom of the dish over the chicken and serve. Use the extra juices from the bottom of the dish to spoon over rice and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7to 8 servings
Amount Per Serving
Calories 6934 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 693.4kcal | 35% |
| Carbohydrates | 16.46g | 5% |
| Protein | 14.04g | 28% |
| Fat | 63.8g | 98% |
| Sodium | 1618.96mg | 67% |
| Fiber | 1.63g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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