Honey Garlic Chicken Sweet Potatoes (Print)
Tender chicken with honey garlic glaze alongside roasted sweet potatoes.
# Ingredient list:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Honey Garlic Sauce
05 - 3 tablespoons honey
06 - 2 tablespoons soy sauce (use tamari for gluten-free)
07 - 3 cloves garlic, minced
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon chili flakes (optional)
→ Sweet Potatoes
10 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon smoked paprika
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - 1 teaspoon sesame seeds (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika. Spread evenly on half of the prepared baking sheet.
03 - Season chicken thighs with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2 minutes per side, until lightly browned.
04 - Transfer seared chicken thighs to the other half of the baking sheet.
05 - In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and chili flakes.
06 - Brush half of the honey garlic sauce over the chicken thighs.
07 - Roast chicken and sweet potatoes in the oven for 20 minutes. Remove, brush remaining sauce over chicken, and return to oven for 10-15 more minutes, until chicken is cooked through (internal temperature 165°F) and sweet potatoes are tender.
08 - Garnish chicken with chopped parsley and sesame seeds before serving. Serve with roasted sweet potatoes.
# Expert Tips:
01 -
- The sauce creates this incredible sticky glaze that coats every bite of chicken perfectly.
- Sweet potatoes and chicken roast together on one sheet, meaning minimal cleanup maximum flavor.
- That honey garlic combo hits every taste bud sweet savory and just enough heat.
02 -
- Brush the sauce on in layers rather than pouring it all at once or you will lose half that flavor in the bottom of the pan.
- Let the chicken rest for just a few minutes before serving so all those juices redistribute instead of running out onto the cutting board.
03 -
- Pat the chicken completely dry before searing or it will steam instead of getting that gorgeous golden crust.
- Line your baking sheet with parchment paper not foil because the honey can stick stubbornly to foil.