Roast Chicken with Sweet Onions and Sweet Potatoes

Caramelized sweet potatoes and sweet onion are the bed for chicken thighs that cook up fast in a very hot oven. Perfect for a quick healthy chicken dinner. Serve with romaine lettuce, sliced apples, and pepper jack cheese.

1 teaspoon poultry seasoning, 1 teaspoon onion powder, 1/4 teaspoon garlic powder (combined)
2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
2 pounds boneless chicken thighs, skin removed
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 large sweet onion, cut into 1-inch wedges

Preheat oven to 450°F.
Place a large rimmed baking sheet in the oven to preheat. Combine poultry seasoning, onion powder, garlic, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and broth from chicken runs clear, 30 to 35 minutes. Approximately 408 calories; 17 g fat per serving