Honey Garlic Chicken and Sweet Potato
This easy one-pan Honey Garlic Chicken and Sweet Potato recipe features juicy chicken thighs baked with tender sweet potatoes in a sweet and savory garlic honey sauce. Perfect for a simple weeknight dinner.
Equipment
- baking dish
- mixing bowl
- whisk
- Measuring spoons
- knife
- cutting board
Ingredients
- 4 boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 cloves garlic, minced
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp dried thyme or fresh thyme leaves
- salt, to taste
- black pepper, to taste
- fresh parsley or chives, chopped (for garnish)
- sliced mushrooms or onions (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the honey, soy sauce, garlic, olive oil, thyme, salt, and pepper until well combined.
- Grease a baking dish and spread the sweet potato cubes evenly inside. Add the sliced mushrooms or onions if using.
- Place the chicken thighs on top of the sweet potatoes.
- Pour the honey garlic sauce evenly over the chicken and vegetables, coating everything well.
- Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are fork tender.
- Broil for 2 to 3 minutes for a caramelized finish, watching carefully to prevent burning.
- Garnish with chopped parsley or chives and serve hot, spooning the pan sauce over the chicken and sweet potatoes.
Notes
Chicken breasts can be substituted for chicken thighs; reduce the cooking time as needed and cook until the internal temperature reaches 165°F (75°C). Optional mushrooms or onions add extra flavor. Broil for the last 2–3 minutes for a delicious caramelized finish.