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Sheet Pan Honey Garlic Chicken Thighs and Sweet Potatoes

This all-in-one sheet pan dinner brings together juicy chicken thighs, caramelized sweet potatoes, and a glossy honey-garlic glaze. It’s effortless to prepare, customizable with your favorite herbs, and yields a comforting meal that’s ready in about an hour. With minimal clean-up and bold flavor, it’s a dependable weeknight staple that still feels special.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 pound boneless, skin-on chicken thighs
  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 3 cloves garlic
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lemon juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme or rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • to taste salt
  • to taste freshly ground black pepper

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone liner for easy cleanup.
  • Wash and dry the sweet potatoes. Cut them into roughly 1-inch cubes so they cook evenly and caramelize nicely on the pan.
  • Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, and dried thyme or rosemary.
  • In a small bowl, whisk together honey, minced garlic, soy sauce, lemon juice, rice vinegar, and a splash of olive oil. This will be your glossy glaze.
  • Toss the sweet potato cubes with a tablespoon of olive oil and a pinch of salt and pepper. Spread them in a single layer on one side of the sheet pan.
  • Place the seasoned chicken thighs on the other side of the sheet pan, skin-side up if they have skin. Drizzle or brush a portion of the honey-garlic glaze over the chicken.
  • Roast for 20 minutes, then turn the potatoes and brush the remaining glaze over both potatoes and chicken. Continue roasting for another 15–20 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender and caramelized.
  • If you’d like an extra glaze sheen, switch the oven to broil for 1–2 minutes at the end. Watch closely to prevent burning.
  • Remove from the oven and let the pan rest for 5 minutes. Spoon any remaining juices over the chicken and potatoes before serving.