Honey Garlic Chicken Roasted Sweet Potatoes (Print View)

Tender chicken with honey garlic glaze alongside roasted sweet potatoes for a comforting one-pan meal.

# What You'll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ For the Honey Garlic Sauce

05 - 1/4 cup honey
06 - 3 tablespoons soy sauce
07 - 3 garlic cloves, minced
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon fresh ginger, grated

→ For the Sweet Potatoes

10 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper

→ To Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 1 teaspoon sesame seeds

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on one side of the baking sheet.
03 - Pat chicken thighs dry and season both sides with salt and pepper.
04 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken thighs for 2 minutes per side until golden. Transfer to the other side of the baking sheet.
05 - In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and ginger.
06 - Brush half of the honey garlic sauce over the chicken thighs.
07 - Roast chicken and sweet potatoes for 20 minutes. Remove from oven, brush chicken with the remaining sauce, and toss sweet potatoes for even roasting.
08 - Return to oven and roast for another 10-15 minutes, until chicken is cooked through (internal temp 165°F) and sweet potatoes are tender.
09 - Garnish with parsley and sesame seeds before serving.

# Expert Suggestions:

01 -
  • The honey garlic caramelization creates that restaurant quality glossy finish without any complicated techniques
  • Everything roasts together on one sheet pan so cleanup is basically nonexistent
  • The sweet potatoes get those crispy edges while staying creamy inside, which is honestly the best of both worlds
02 -
  • I learned the hard way that brushing the sauce on too early makes it burn, so wait until after that first 20 minutes in the oven
  • Sweet potato size matters more than you think, cut them too big and they will still be crunchy when the chicken is done
  • The sauce thickens up beautifully as it roasts, so do not worry if it looks thin when you first brush it on
03 -
  • Room temperature chicken sears more evenly, so take it out of the fridge about 20 minutes before cooking
  • Let the chicken rest for 5 minutes after roasting so all those juices do not run out when you cut into it

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