Sheet Pan Mustard-Glazed Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, one-pan dinner featuring tender chicken thighs and caramelized sweet potatoes, perfectly balanced with a tangy mustard glaze for satisfying Whole30 energy. This Mediterranean-inspired Whole30 recipe (high-protein), ready in about 50 minutes, pairs chicken thighs, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and cut 2 medium sweet potatoes into 1-inch cubes, then toss with 2 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper.
  2. Step 2: Place sweet potatoes on a parchment-lined baking sheet and roast for 15 minutes while preparing chicken.
  3. Step 3: Pat 12 oz chicken thighs dry, then rub with 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp dried thyme, 1/4 tsp sea salt, and 1/4 tsp black pepper.
  4. Step 4: Add chicken to the baking sheet with the sweet potatoes, nestling pieces into the vegetables. Roast uncovered for 20-25 minutes until chicken reaches 165°F (74°C) and potatoes are fork-tender with golden edges.
  5. Step 5: Rest for 5 minutes before serving to allow juices to redistribute.

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