Sheet Pan Honey Garlic Chicken and Sweet Potatoes
A cozy, weeknight-friendly dish that brings together juicy honey-garlic chicken with caramelized sweet potatoes on a single sheet pan. This recipe aims to be approachable, flavorful, and forgiving—perfect for busy evenings when you want something delicious without a sink full of dishes.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 pinch salt
- 1 pinch freshly ground pepper
- 1 tsp lemon juice (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone mat for easy cleanup.
- In a small bowl, whisk together honey, soy sauce, minced garlic, paprika, lemon juice (if using), and a pinch of salt and pepper to make the honey garlic glaze.
- Pat the chicken thighs dry and place them on the sheet pan. Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper, then spread them around the chicken on the pan.
- Roast for 15 minutes, then remove from the oven and brush the chicken with half of the honey garlic glaze. Drizzle the sweet potatoes with the remaining olive oil and toss them gently to coat.
- Return to the oven and continue roasting for about 10–15 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized at the edges.
- If you’d like a bit more glaze, brush the chicken with the remaining glaze during the last 2–3 minutes of cooking. Let the pan rest for a few minutes before serving to let the juices redistribute.