Description
This one-pan wonder brings succulent chicken and tender sweet potatoes together in a sticky, sweet-savory honey-garlic glaze. It’s a flavorful and easy weeknight meal that the whole family will adore.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs (or boneless, skinless)
- 2 large sweet potatoes (about 1.5 lbs), peeled and cubed into 1-inch pieces
- 2 tbsp olive oil, divided
- 1/2 cup honey
- 4 cloves garlic, minced (about 2 tbsp)
- 3 tbsp low-sodium soy sauce (or tamari for GF)
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Pat chicken thighs dry with paper towels. In a large bowl, toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper.
- In a small bowl, whisk together honey, minced garlic, soy sauce, remaining 1 tbsp olive oil, and red pepper flakes (if using).
- Spread sweet potatoes in a single layer on the prepared baking sheet. Arrange chicken thighs skin-side up among the sweet potatoes, ensuring they don’t touch.
- Drizzle about half of the honey-garlic glaze over the chicken and sweet potatoes.
- Bake for 20-25 minutes.
- Remove pan from oven, flip sweet potatoes and chicken (if desired), and drizzle the remaining glaze over everything.
- Return to oven and bake for another 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender and caramelized. For extra crispiness, broil for the last 2-3 minutes, watching carefully.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley or cilantro, if desired.
- Prep Time: 15 mins
- Cook Time: 40 mins