Cooking Instructions
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Step 1
Heat oven to 375 degrees F (190 degrees C).
Step 2
Scrub then dice the
Sweet Potatoes (2)
into 1 inch pieces.
Step 3
Line a sheet pan with parchment paper. Toss the sweet potatoes on the parchment paper with
Coconut Oil (15 mL)
,
Brown Sugar (15 g)
, and a sprinkle of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Transfer to the oven to roast for an hour, flipping halfway through.
Step 4
While the potatoes cook, season
Bone-In Chicken Thighs (4)
all over with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Heat a large cast-iron skillet over medium heat with the other
Coconut Oil (5 mL)
.
Step 5
In a small bowl, whisk together the
Whole Grain Mustard (30 g)
,
Dijon Mustard (30 g)
,
Honey (85 g)
, and
Chili Garlic Sauce (6 g)
.
Step 6
Place the chicken in the skillet skin side down and cook without moving for 30 minutes.
Step 7
Flip the chicken over and drizzle with half the honey mustard.
Step 8
Place in the oven and continue cooking for 15 minutes with the potatoes.
Step 9
Serve the chicken with the potatoes along with the remaining sauce for dipping. Enjoy!
