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Honey garlic chicken served with roasted sweet potatoes on a plate.

Honey Garlic Chicken with Sweet Potatoes

A cozy and flavorful one-pan meal featuring roasted chicken thighs and caramelized sweet potatoes with a honey garlic glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 450 kcal

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.

Notes

For best results, dry the chicken skin before cooking and cut sweet potatoes into even sizes. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 600mgFiber: 5gSugar: 10g
Keyword easy dinner, fall recipe, honey garlic chicken, One-Pan Meal, Sweet Potatoes
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