Brown Sugar and Beer mustard Chicken Thighs with sweet potatoes

Preheat oven to 375°F. Season chicken thighs with salt and pepper. In a large oven-safe pan over high heat, place the chicken thighs skin side down and sear until golden, about 3 minutes. Flip and sear for another 3 minutes or until browned. Turn off heat and remove thighs to a plate. In the same pan, add potatoes and garlic cloves. Stir to coat the potatoes in the chicken drippings. Place the chicken thighs on top of the potatoes. In a bowl, combine mustard, sugar, and thyme; stir. Pour evenly on chicken. Place in the oven and roast for 50 minutes. Remove and allow to rest for 5 minutes before serving. Garnish with fresh thyme sprigs and pickled red onions if desired. Serve