Chicken and Sweet Potatoes

1 Preheat the oven to 400 F
2 Prepare the marinade by whisking together the olive oil, soy sauce, date syrup, dijon mustard and spices. Set aside
3 Slice the sweet potatoes in half then cut into thick wedges. Slice the onions in half then into thick strips. Add the veggies to a large oven-safe dish or braiser pan.
4 Pour about 1/3 of the marinade over the veggies and toss together.
5 Season the chicken with a pinch of salt and pepper, then layer the pieces on top of the veggies. Pour the remaining marinade over the top to coat the chicken, using your hands to coat them evenly. Scatter the apricots around the chicken, if adding them. 
6 Cover the pan with a lid and bake covered for 1 hour. Remove the cover after an hour and spoon some of the sauce onto the chicken pieces. Finish cooking uncovered for another 20 minutes. I like to set the pan under the broiler at the end for 3 minutes to brown the tops.