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Delicious honey garlic chicken served with roasted sweet potatoes

Honey Garlic Chicken with Sweet Potatoes

A one-pan weeknight miracle featuring succulent honey garlic chicken breasts and caramelized sweet potatoes, perfect for families.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Pound to uniform thickness for even cooking.
  • 2 tablespoons honey or maple syrup Maple syrup can be used as a substitute for honey.
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce Use low sodium or tamari for gluten free.
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
For the Sweet Potatoes
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups)
  • 1 teaspoon paprika Optional, for color and mild warmth.
  • Fresh parsley to taste for garnish Optional for garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and position a rack in the center.
  2. In a small bowl, whisk together the honey, minced garlic, soy sauce, 1 tablespoon olive oil, and a pinch of salt and pepper.
  3. Place the chicken breasts in a single layer inside a large baking dish. Pour the honey garlic sauce evenly over the chicken, using a spoon to coat the tops.
  4. In a separate bowl, toss the cubed sweet potatoes with the remaining tablespoon of olive oil, salt, pepper, and paprika if using.
  5. Scatter the potatoes around the chicken so they roast in the sauce and juices.
Cooking
  1. Bake for 25 to 30 minutes, checking at about 22 minutes. Ensure chicken reaches 165°F (74°C) in the thickest part and the sweet potatoes are fork tender.
  2. Remove the dish from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley and serve.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 38gProtein: 32gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 4gSugar: 6g

Notes

Slices can be served over mixed greens, spooning extra pan juices over the plate for flavor. Leftovers should be refrigerated within two hours; they can be stored for 3-4 days and frozen for up to 3 months. Reheat in a 350°F (175°C) oven or microwave.

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