About this recipe:Apple juice gives this cinnamon-and-mustard dressing a delicious hint of sweetness. Wedges of sweet potato, pepper and onion are all prepared in minutes and baked with the chicken for a hassle-free family favourite. Delicious!
2 tbsp wholegrain mustard
2 tsp ground cinnamon
200ml apple juice
8 skinless, boneless chicken thighs, about 650g total weight
4 sweet potatoes, about 800g, peeled and cut into chunky wedges
4 onions, quartered
2 red peppers, quartered lengthways
2 yellow peppers, quartered lengthways
2 tbsp olive oil
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Method Prep:10min › Cook:20min › Ready in:30min
Flavour the chicken: Preheat the oven to 240°C (220°C fan oven), gas 9. Mix the mustard, cinnamon and apple juice in a large ovenproof dish or roasting tin. Add the chicken, turning the pieces over several times to coat them in the apple dressing. Set aside.
Par-boil the sweet potatoes: Put the sweet potato wedges in a large pan. Pour in boiling water to cover and boil for 5 minutes.
Combine the ingredients: Drain the sweet potatoes, then add them to the chicken together with the onions and peppers. Turn all the vegetables in the dressing to coat them evenly, then turn the chicken thighs once more and leave them skinned side up.
Roast and serve: Season the ingredients to taste and drizzle over the oil. Roast for 20 minutes or until the chicken and vegetables are cooked and well browned. Test the chicken is cooked by piercing the thickest part with the point of a knife; the juices should run clear, not pink. Serve.
For an extra-fruity flavour, use mango juice instead of apple juice and add a peeled, stoned and sliced firm mango to the roasting tin halfway through cooking.
I also used chicken breasts which I browned first. Quick and simple to prepare and as its an all in one pot meal theres not much washing up either. Perfect for a midweek supper. I served mine with green beans. Lovely. - 19 May 2011