Honey-Garlic Chicken with Sweet Potatoes
This honey-garlic chicken roasted with sweet potatoes is a quick and delightful one-pan meal, perfect for weeknights or serving guests.
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total) Can substitute with boneless thighs or bone-in cuts.
- 1/4 cup honey Maple syrup works as a substitute if preferred.
- 3 cloves garlic, minced Can use 1 tsp garlic powder in a pinch.
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil Or avocado oil.
- Salt and freshly ground black pepper, to taste
- Chopped green onions for garnish (optional)
Instructions
Preparation
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with foil for easier cleanup.
- In a medium bowl, whisk together the honey, minced garlic, a pinch of salt, and a few grinds of black pepper. Adjust seasoning to taste.
- Pat the chicken breasts dry. Coat both sides with the honey-garlic mixture and place them in the center of the baking dish, reserving extra honey mix for basting near the end.
- In another bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated. Arrange potatoes around the chicken in a single layer.
Cooking
- Bake uncovered for 25–30 minutes until chicken is done (an instant-read thermometer registers 165°F/74°C) and juices run clear. Sweet potatoes should be tender and caramelized at the edges.
- If the chicken browns too slowly, broil for 1–2 minutes at the end—watch closely.
- Let the chicken rest for 5 minutes before slicing. Garnish with chopped green onions and serve.
Notes
For richer sauce, add 1 tablespoon melted butter to the honey mixture. To make this dairy-free, keep the honey and olive oil as-is. Can be served with sides such as mashed cauliflower or sautéed greens.