Honey Mustard Chicken with Roasted Grapes & Sweet Potatoes (Sheet Pan Magic!)

Why It Works in September:

• Grapes are in peak season.
• Sweet potatoes start to feel like fall.
• Sheet pan = easy cleanup = RV-friendly win!

Ingredients:

• 4 boneless, skinless chicken thighs or breasts
• 2 cups red seedless grapes (left whole)
• 1 large sweet potato, cubed
• 1 small red onion, sliced
• 2 tbsp olive oil
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp garlic powder
• Salt & pepper to taste
• Fresh rosemary or thyme for garnish (optional)

Instructions:

1. Preheat oven to 400°F.
2. Whisk together olive oil, mustards, honey, garlic powder, salt, and pepper.
3. Toss sweet potatoes and onions in a bit of the sauce and spread on a foil-lined baking sheet.
4. Nestle the chicken thighs among the veggies. Drizzle with more sauce.
5. Add grapes last and gently toss them on the sheet.
6. Roast for 25–30 minutes or until chicken is cooked through and sweet potatoes are tender.
7. Garnish with herbs and serve straight off the pan, rustic-style.

Why you’ll love it: It’s savory, sweet, juicy, and a little unexpected. Grapes in a savory dish? Trust me—it slaps.