Sheet Pan Chicken Thighs with Sweet Potatoes and Mushrooms

Ingredients

Sheet pan chicken seasonings and marinade

• 2 pounds chicken thighs
• 2 Tbsp olive oil
• 1 tsp Italian seasonings
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp pepper
• ½ medium lemon juiced
• 1.5 Tbsp Dijon mustard

• 1 large sweet potato, chopped 1” cubes
• 8oz crimini mushrooms, halved
• 1 medium red onion, chopped 1” cubes
• 2 Tbsp olive oil, divided
• 2 tsp each salt & pepper, divided

Instructions

1. Set a sheet pan in the oven and preheat to 425°F.
2. Chop sweet potatoes and onion into 1" cubes.
3. Add to a bowl with 1 tsp salt, 1tsp pepper and 1.5 Tbsp olive oil and toss to coat.
4. Add chicken thighs to a bowl with marinade ingredients and, using clean hands, mix to coat the chicken in the marinade.
5. Once the oven is preheated, carefully remove the pan and line with parchment.
6. Arrange the chicken, sweet potatoes and onion on the pan, return to oven and roast for 20 minutes.
7. While the chicken and potatoes are cooking, halve mushrooms and add to the veggie bowl used before with  1 tsp salt, 1tsp pepper and 1/2 Tbsp olive oil and toss to coat.
8. About 10 minutes into cooking, add the mushrooms to the sheet pan.
9. The chicken is ready when it's reached an internal temperature of 165°F. If it's not ready after 20 minutes, continue roasting and checking the temperature every 5 minutes.
10. While the chicken and veggies finish roasting, wash your cutting board, knife and bowls.
11. Remove from oven and enjoy hot! This meal pairs and cooks well alongside a Roasted Winter Greens Salad.