Sheet Pan Chicken with Sweet Potatoes

by Anne Bennett on January 18, 2018

Since skinless boneless chicken breasts are now ZERO Points on the new WW Freestyle program, everyone is scrambling to find chicken breast recipes that are super low in Points, and often, flavor. Truth be told, chicken breasts can be boring. They can be tough and dry if you overcook them by even one minute. Now, chicken thighs. They’re another thing altogether. They can take the heat of a hot oven and remain juicy. For fast, oven-roasted dinners, chicken thighs are my kind of chicken.

This recipe from is downright delicious. Everything cooks together on one sheet pan in about a half hour. The only departure I made from the original recipe was to add broccoli to the sheet pan halfway through the cooking time to make it a complete meal.

At first I hesitated posting this because, drat it all, thighs have Points and we’re currently focused on the new ZERO Point foods. I considered using breasts, but blasting chicken breasts in a 450 degree oven for a half hour would incinerate them. Therefore, here is the recipe as written. Take advantage of ZERO Point foods the rest of the day in order to save up 10 Points for an awesome dinner. That’s what the Freestyle program is all about — freedom and flexibility!

You can use Dijon mustard instead of the recommended whole-grain mustard, but if you’ve got the coarse stuff, use it. It packs a punch!

2 Tbsp. whole grain mustard
2 Tbsp. fresh thyme or 2 tsp. dried thyme
1 Tbsp. olive oil, divided
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 to 2 lbs. bone-in chicken thighs, skin removed
2 medium sweet potatoes, peeled & cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges
2 cups broccoli, cut into florets (optional)

Position rack in lower third of oven and preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.

Combine mustard, thyme, 1 1/2 tsp. olive oil and 1/4 tsp. salt and pepper in a small bowl; spread mixture evenly over chicken.

Toss sweet potatoes and onion in a bowl with remaining 1 1/2 tsp. olive oil, salt and pepper. Carefully remove sheet pan from oven and spread vegetables on it. Place chicken on top of the vegetables.

Return pan to oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165 degrees, about 30 to 35 minutes.

If you add broccoli, add it for the last 15 minutes of cooking time.

Serves 4
WW Freestyle Points per serving: 10



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