Mustard Glazed Chicken Thighs and Sweet & Savory Potatoes

For the safety of myself, my husband, the cats, and all of Los Angeles, it's best if I keep cooking as simple as possible. Not only will I not accidentally blow us up, there's also a good chance I won't have an(other) emotional breakdown about being a culinary failure.

I have Perfectionist issues.

Fortunately, Practical Paleo takes into account that even though some of us want to be healthy, some of us should also spend as little time in the kitchen as possible.  And since I'm a Chicken Whisperer, these mustard glazed chicken thighs just. made. sense.

Since I apparently shop in The Twilight Zone, the grocer didn't have bone-in/skin-on thighs so I settled for meat only chicken thighs. If you also shop in another dimension, shorten the cooking time and keep an eye (maybe two) on the meat.

Living dangerously, I decided to cook sweet & savory potatoes as a side dish:

It's a good thing these are delicious since I ate them for the next 3 days.

The mustard glaze would also go great on white fish, pork, and a whole roasting chicken, plus you can experiment with various mustards to change the flavor while the sweet potatoes-- since they require cinnamon-- would be great with breakfast or dinner. Diversity is key, my friends.

Seriously, one of the best dishes I've made.

Mustard Glazed Chicken Thighs

12 bone in/skin on chicken thighs*

1/4 cup melted butter or coconut oil

2 Tbsp gluten-free mustard (or reg if you don't have a preference)

Black pepper to taste

1/2 tsp sea salt

1/2 tsp dried sage

Preheat ove to 425 degrees.

In a small mixing bowl, combine melted butter, mustard, black pepper, sage, and salt. Place thighs on a baking sheet or oven safe dish, and brush the mixture evenly over each one. 

Bake for 45 minutes or until a thermometer reads 165 degrees when inserted into the center of the chicken thighs.

*You can also use bone-in/skin-on chicken breasts

Sweet & Savory Potatoes

2 large sweet potatoes

1 tsp duck or bacon fat, melted, or coconut oil (I used coconut oil)

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp cinnamon

Sea Salt and Black Pepper to taste

Preheat oven to 375 degrees.

Peel the sweet potatoes and chop them into 1 inch pieces. In a medium sized mixing bowl, toss the sweet potato pieces with your fat of choice, coating them evenly.

In a small mixing bowl, combine spices. Add spice blend to the sweet potatoes and toss again to spread spices evenly. Place potatoes evenly on baking sheet and bake for approximately 30 minutes or until potatoes are fork tender.