Honey Garlic Chicken Sweet Potatoes (Printable)
Tender chicken glazed with honey garlic sauce paired with crispy roasted sweet potatoes for a complete satisfying meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Honey Garlic Sauce
05 - 3 tablespoons honey
06 - 2 tablespoons soy sauce (use tamari for gluten-free)
07 - 3 cloves garlic, minced
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon chili flakes (optional)
→ Sweet Potatoes
10 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon smoked paprika
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - 1 teaspoon sesame seeds (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika in a mixing bowl. Spread evenly on half of the prepared baking sheet.
03 - Season chicken thighs with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2 minutes per side until lightly browned.
04 - Transfer seared chicken thighs to the other half of the baking sheet.
05 - Whisk together honey, soy sauce, minced garlic, apple cider vinegar, and chili flakes in a small bowl.
06 - Brush half of the honey garlic sauce over the chicken thighs.
07 - Roast chicken and sweet potatoes in the oven for 20 minutes. Remove, brush remaining sauce over chicken, and return to oven for 10-15 more minutes until chicken reaches internal temperature of 165°F and sweet potatoes are tender.
08 - Garnish chicken with chopped parsley and sesame seeds before serving. Serve alongside roasted sweet potatoes.
# Expert Advice:
01 -
- The sauce creates this gorgeous sticky glaze that makes everything look restaurant fancy but takes zero technique
- Sweet potatoes and chicken cook on the same sheet pan so cleanup is basically nonexistent
02 -
- Brushing the sauce in two separate rounds is what creates that restaurant style glaze instead of just washed out chicken
- Sweet potatoes naturally release sugars as they roast, so keep an eye on them during those last 10 minutes to prevent burning
03 -
- Room temperature chicken sears more evenly than cold straight from the fridge
- Let the chicken rest for 5 minutes before serving so all those juices redistribute instead of running onto your cutting board