Soy Dijon Chicken Thighs with Sweet Potatoes

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  Mustard, Dijon(60g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Soy Sauce, Low Sodium(60g)
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  Vegetable oil(30g)
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  Brown sugar(30g)
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  Garlic(120g)
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  Freshly cracked pepper ($0.05)
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  Chicken Thigh, Bone-In, Skin-On(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Sweet Potato, Baked, Flesh Only(454g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

Instructions

1. 1In a bowl, whisk together the Dijon mustard, low sodium soy sauce, vegetable oil, brown sugar, minced fresh garlic, and freshly cracked pepper until combined.
2. 2Place the chicken thighs in a large zip-top bag or shallow dish, pour the marinade over them, seal or cover, and refrigerate for at least 30 minutes (or up to 8 hours).
3. 3Preheat the oven to 375°F and cut the baked sweet potato flesh into ¾-inch cubes.
4. 4Arrange the sweet potato cubes in a large casserole dish, then layer the marinated chicken thighs skin-side up over the potatoes and pour all remaining marinade over top.
5. 5Cover the dish tightly with foil and roast at 375°F for 30 minutes, then remove the foil and continue roasting for 12–15 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F.
6. 6Remove from the oven and spoon the pan juices over the chicken and sweet potatoes.
7. 7Divide the chicken, sweet potatoes, and pan juices evenly into 7 airtight containers while hot, allowing them to cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop over medium heat with a splash of water, or in the microwave covered, until warmed through.