Honey Garlic Chicken with Sweet Potatoes
I still remember the first cool evening I roasted this tray dinner: the kitchen smelled like cinnamon and roasted garlic, soft amber light through the window, and everyone gathered around the table as the sweet potatoes caramelized. This Honey Garlic Chicken with Sweet Potatoes quickly became a reader favorite for its cozy fall flavors and simple weeknight comfort, and it’s perfect when you want something seasonal, fragrant, and fuss-free. If you enjoy one-pan meals with bright flavors, you may also like my take on honey garlic chicken with green beans for another quick, comforting option.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup honey
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional — adds autumn warmth)
- Salt and freshly ground black pepper, to taste
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- Fresh parsley, chopped, for garnish
- Optional: lemon wedges for serving
Why this recipe works
This Honey Garlic Chicken with Sweet Potatoes balances savory, sweet, and aromatic notes. The honey creates a glossy glaze while the garlic and mustard deepen the flavor. Sweet potatoes roast alongside the chicken, absorbing juices and caramelizing at the edges for a rustic, seasonal side.
Step-by-step instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season generously with salt, pepper, and smoked paprika. Toss the sweet potato cubes with 1 tablespoon olive oil, a pinch of salt, and cinnamon if using.
- Make the glaze: In a small bowl whisk together honey, minced garlic, soy sauce (or tamari), Dijon mustard, and the remaining 2 tablespoons of olive oil. This is your Honey Garlic sauce.
- Arrange the pan: Place sweet potatoes on a large rimmed baking sheet or shallow roasting pan in a single layer. Nestle the seasoned chicken thighs skin-side up among the sweet potatoes. Pour half the glaze over the chicken and sweet potatoes, using a brush or spoon to coat the chicken skin and toss the potatoes lightly. Add rosemary sprigs to the pan.
- Roast: Roast in the preheated oven for 25 minutes. Remove the pan, baste with the remaining glaze, and return to the oven for 10–15 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized. If the skin isn’t crisping enough, broil for 1–2 minutes while watching closely.
- Rest and serve: Let the chicken rest 5 minutes before serving so juices redistribute. Garnish with chopped parsley and lemon wedges. Pair with a simple green salad or roasted greens for balance — this dish pairs nicely with bold sides like the BBQ chicken drumsticks with roasted potatoes for more weeknight inspiration.
Tips for success
- Dry the skin: Patting the chicken dry helps the skin crisp up and allows the glaze to stick.
- Even cubes: Cut sweet potatoes into similar-sized cubes so they roast evenly.
- Adjust sweetness: If you prefer less sweetness, reduce honey to 3 tablespoons and add a splash of apple cider vinegar for balance.
- Watch broil time: When broiling to crisp skin, stay nearby — sugars in the glaze can burn quickly.
- Make it complete: Add quick-roasted green beans in the last 10 minutes for a one-pan meal — or try the grilled herb chicken bowl with sweet potato fries if you want another sweet-potato-forward idea.
Possible variations
- Gluten-free: Use tamari or a certified gluten-free soy sauce and confirm other condiments are labeled gluten-free to keep the dish safe for sensitive diets. For a full gluten-free menu pairing, check my post about 15-minute garlic butter shrimp with zucchini noodles for an easy side.
- Streusel topping (seasonal twist): For a cozy brunch-style twist, toss some crushed pecans and oats with a little maple syrup and butter and scatter over the sweet potatoes in the last 10 minutes of roasting for a crunchy streusel contrast.
- Herb swap: Swap rosemary for thyme or sage for a different aromatic profile.
- Citrus brightening: Finish with fresh orange or lemon zest for a brighter finish.
Storage recommendations
- Refrigerator: Cool leftovers within two hours, place in an airtight container, and store for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–15 minutes or until warmed through to keep the skin texture.
- Freezer: Remove sweet potatoes before freezing if you plan to freeze chicken alone. Store chicken in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
- Reheating tip: To revive some crispness, reheat on a sheet pan in the oven rather than the microwave. A quick spritz of oil helps the skin crisp.
Serving ideas and pairings
Serve this Honey Garlic Chicken with Sweet Potatoes alongside steamed greens, a simple arugula salad, or buttered rice. For a lighter option that complements the flavors, try the lemon garlic chicken with steamed veggies for inspiration on pairing citrus-forward sides.
Conclusion
If you want to deepen your roast-chicken technique and explore a similar one-pan method, this recipe pairs well with other roasted chicken ideas like Honey Garlic Roasted Chicken Thighs with Sweet Potatoes for more tips and variations.
FAQs
How long do I roast sweet potatoes with chicken?
Roast at 425°F (220°C) for a total of about 35–40 minutes, adding the glaze halfway through; adjust time if your sweet potatoes are in larger chunks.Can I make Honey Garlic Chicken with Sweet Potatoes ahead of time?
Yes — you can assemble and refrigerate the pan (unroasted) up to 24 hours ahead. Bring to room temperature before roasting and add a few extra minutes to the cooking time.Is this recipe gluten-free?
It can be made gluten-free by using tamari or a certified gluten-free soy sauce and ensuring other pantry items like mustard are labeled gluten-free.What’s the best way to reheat leftovers?
Reheat in a 350°F (175°C) oven on a baking sheet for 10–15 minutes to warm through and help maintain crisp skin; avoid the microwave if you want to preserve texture.
Honey Garlic Chicken with Sweet Potatoes
Ingredients
Main Ingredients
- 6 bone-in, skin-on chicken thighs (about 2.5–3 lbs) Ensure they are patted dry
- 2 large sweet potatoes, peeled and cut into 1-inch cubes Cut into even cubes for even roasting
- 1/4 cup honey Adjust sweetness to taste
- 4 cloves garlic, minced
- 3 tablespoons olive oil Divided for coating and glaze
- 2 tablespoons low-sodium soy sauce or tamari For gluten-free, use tamari
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional) Adds warmth
- Salt and freshly ground black pepper, to taste
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary Herb swap options: thyme or sage
- Fresh parsley, chopped, for garnish
- Optional: lemon wedges for serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season generously with salt, pepper, and smoked paprika.
- Toss the sweet potato cubes with 1 tablespoon olive oil, a pinch of salt, and cinnamon if using.
Make the Glaze
- In a small bowl, whisk together honey, minced garlic, soy sauce (or tamari), Dijon mustard, and the remaining 2 tablespoons of olive oil.
Arrange the Pan
- Place sweet potatoes on a large rimmed baking sheet or shallow roasting pan in a single layer.
- Nestle the seasoned chicken thighs skin-side up among the sweet potatoes.
- Pour half the glaze over the chicken and sweet potatoes, using a brush or spoon to coat the chicken skin and toss the potatoes lightly.
- Add rosemary sprigs to the pan.
Roast
- Roast in the preheated oven for 25 minutes.
- Remove the pan, baste with the remaining glaze, and return to the oven for 10–15 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized.
- If the skin isn’t crisping enough, broil for 1–2 minutes while watching closely.
Rest and Serve
- Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
- Garnish with chopped parsley and serve with lemon wedges.