Description
This easy sheet pan Honey Garlic Chicken and Sweet Potato recipe delivers incredible flavor with minimal effort. Enjoy tender chicken and caramelized sweet potatoes coated in a sticky, savory-sweet glaze.
Ingredients
Scale
- 1.5 lbs bone-in, skin-on chicken thighs (4–6 pieces)
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- ⅓ cup honey
- 4 cloves garlic, minced
- ¼ cup low-sodium soy sauce (or tamari for GF)
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper to taste
- Optional: 1 tbsp sesame seeds, for garnish
- Optional: 2 tbsp fresh parsley or cilantro, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Pat chicken thighs dry with paper towels. Place chicken and diced sweet potatoes on the prepared baking sheet.
- In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
- Pour about two-thirds of the glaze over the chicken and sweet potatoes on the sheet pan. Toss to coat evenly. Arrange chicken skin-side up and ensure sweet potatoes are in a single layer.
- Roast for 25-30 minutes. Remove from oven, flip the sweet potatoes, and brush the chicken with the remaining glaze.
- Return to oven and continue roasting for another 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender and lightly caramelized.
- Let rest for 5-10 minutes. Garnish with sesame seeds and fresh parsley if desired, then serve immediately.
- Prep Time: 15 mins
- Cook Time: 45 mins