This honey garlic chicken is a treat! The chicken gets a sweet and sticky glaze from honey and garlic, while the sweet potatoes add a tasty twist.
I love how easy this is to make in one pan. You just bake it all together! Plus, the leftovers (if any) are just as good the next day. Yum!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their juiciness. If you prefer breasts, that’s fine too! For a lighter option, you can even use turkey cutlets.
Sweet Potatoes: These add a lovely color and sweetness. If you need a substitute, try butternut squash or regular potatoes, but adjust the cooking time as standard potatoes may take longer to cook.
Garlic: Fresh garlic really amps up the flavor, but if you’re in a pinch, garlic powder can work too. Use about 1/8 teaspoon per clove as a guide!
Honey: This gives the dish its signature sweetness. If you’re looking for a healthier option, maple syrup works nicely too. Just keep in mind it will alter the taste slightly.
Vinegar: The acidity from apple cider vinegar balances the sweetness. You can swap it for lemon juice or rice vinegar if you have them on hand.
How Do I Get the Chicken Perfectly Cooked and Tender?
Cooking chicken so it’s juicy and tender is all about temperature and timing. Here’s how to ensure you nail it:
- Pat the chicken dry before seasoning. This helps it brown better.
- Keep an eye on cook time. Chicken thighs will be perfectly cooked at around 25-30 minutes at 400°F (200°C).
- Use a meat thermometer! Aim for an internal temperature of 165°F (74°C) for safety.
- Let the chicken rest for 5 minutes after removing it from the oven. This allows juices to redistribute for a tender bite.
Enjoy preparing this dish with the confidence that you’ll achieve perfect chicken every time!
Honey Garlic Chicken And Sweet Potato
Ingredients You’ll Need:
For the Chicken and Sweet Potatoes:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts
- 2 medium sweet potatoes, peeled and cut into cubes
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
For the Honey Garlic Sauce:
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon smoked paprika (optional)
For Garnish:
- Fresh thyme or parsley for garnish
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 25-30 minutes to bake, totaling around 40 minutes from start to finish. Just enough time to enjoy the wonderful aroma filling your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This will ensure your chicken and sweet potatoes cook evenly. You can line a baking sheet with parchment paper or grease it lightly to prevent sticking.
2. Prepare the Sweet Potatoes:
In a large bowl, add your sweet potato cubes. Drizzle 1 tablespoon of olive oil over them, and then sprinkle some salt, pepper, and smoked paprika if you’re using it. Toss everything together until the sweet potatoes are well coated. Spread them out on one side of the baking sheet.
3. Season the Chicken:
Now, take your chicken pieces and pat them dry with paper towels to remove excess moisture. In the same bowl, add the remaining 2 tablespoons of olive oil, some salt, and black pepper to the chicken. Toss until well coated.
4. Arrange on the Baking Sheet:
Place the seasoned chicken on the other side of the baking sheet next to the sweet potatoes. Make sure not to overcrowd them; this helps them roast rather than steam!
5. Make the Honey Garlic Sauce:
In a small bowl, mix the minced garlic, honey, soy sauce, and apple cider vinegar together until combined. This will give you a deliciously sticky honey garlic sauce.
6. Coat with Sauce:
Drizzle or brush the honey garlic sauce evenly over your chicken and sweet potatoes. Use a spoon to scoop some sauce on any bare spots if needed—it’s all about that flavor!
7. Bake the Dish:
Pop the baking sheet in the preheated oven and bake for about 25-30 minutes. It’s a good idea to take a peek halfway through and baste the chicken with the juices in the pan, plus give the sweet potatoes a quick stir for even cooking.
8. Rest and Garnish:
When the chicken has reached an internal temperature of 165°F (74°C) and the sweet potatoes are tender, pull the baking sheet out of the oven. Let everything rest for about 5 minutes. This helps retain the juices and enhances the flavor!
9. Serve and Enjoy:
To serve, spoon any remaining sauce over the chicken and sweet potatoes, and finish with a sprinkle of fresh thyme or chopped parsley for a colorful touch. Enjoy your sweet and savory one-pan meal!
This dish not only tastes fantastic but also looks beautiful on the plate! Perfect for a cozy dinner.
Can I Use Different Vegetables?
Absolutely! While sweet potatoes are delicious, you can substitute them with other root vegetables like carrots, parsnips, or even Brussels sprouts. Just keep in mind that cooking times may vary, so check for tenderness accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven until heated through. You might want to add a splash of water or sauce to keep it moist!
Can I Make This Recipe Gluten-Free?
Yes! Simply use tamari or a gluten-free soy sauce substitute in place of regular soy sauce. Otherwise, all the other ingredients are naturally gluten-free.
What If I Don’t Have Honey?
If you don’t have honey, you can substitute it with maple syrup or agave nectar. Both will provide a similar sweetness, though they will slightly alter the flavor profile of the sauce!
