Sheet Pan Mustard-Glazed Chicken with Roasted Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 (high-protein) ready in about 50 minutes pairs chicken thighs, medium 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 12 oz chicken thighs
• 2 medium sweet potatoes
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp dried thyme
• 1/4 tsp sea salt
• 1/4 tsp black pepper

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.