40 Min

• 2 Whole Chicken Legs
• 2 Tbsp Whole Grain Mustard
• 2 Tbsp Chopped Fresh Thyme 
• 2 Tbsp Olive Oil, divided
• ½ tsp Sea Salt, divided
• ½ tsp Freshly Ground Black Pepper, divided
• 2 lbs Sweet Potatoes, peeled and cut into 1-inch pieces
• 1 large Red Onion, cut into 1-inch wedges

Position rack in lower third of oven; preheat to 450 degrees. Place large rimmed baking sheet in oven to preheat.

Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each sea salt and pepper in small bowl; spread mixture evenly on chicken.

Toss sweet potatoes and onion in bowl with remaining 1 tablespoon oil and 1/4 teaspoon each sea salt and pepper. Carefully remove baking sheet from oven and spread vegetables on it. Place chicken on top of vegetables.

Return pan to oven and roast 30 to 35 minutes, stirring vegetables once, halfway through. When veggies are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165 degrees F, it is ready to serve.