Honey Garlic Chicken and Sweet Potato is a simple and tasty dish that combines tender chicken pieces glazed with a sweet and garlicky sauce alongside soft, roasted sweet potatoes. The honey gives just the right touch of sweetness while the garlic adds a nice, savory punch without being overpowering. This meal feels comforting and wholesome, perfect for any night when you want something straightforward but full of flavor.
I love making this dish because everything cooks on one pan, which means fewer dishes to clean up—a big win in my book. The sweet potatoes get nicely caramelized as they roast, complementing the juicy chicken perfectly. My favorite tip is to make sure you toss the sweet potatoes halfway through cooking so they get evenly browned and a little crispy on the edges.
Serving this with a simple green salad or some steamed broccoli makes it a well-rounded dinner that feels like a treat but is easy enough for a busy weekday. Every time I make it, it reminds me of those cozy evenings when a simple meal brings everyone to the table with smiles. It’s one of those dishes that’s easy to love, and I’m pretty sure you’ll feel the same!
Key Ingredients & Substitutions
- Chicken
- I prefer boneless, skinless thighs because they stay juicy and tender. Breasts work too but can dry out faster—just watch the cooking time.
- Sweet Potatoes
- Look for firm, bright orange sweet potatoes. You can substitute with regular potatoes, but sweet potatoes add nice natural sweetness and soften beautifully when roasted.
- Honey
- Honey adds sweetness and helps create a lovely glaze. If you want a sugar-free option, try maple syrup or agave nectar. They offer similar sweetness and work well.
- Soy Sauce
- Adds saltiness and depth. For gluten-free, use tamari or coconut aminos. Regular soy sauce has more bite, so adjust amount to taste for alternatives.
- Garlic
- Fresh garlic gives the best flavor. You can use garlic powder if needed, but fresh minced garlic makes the sauce more vibrant and aromatic.
How Can You Get Tender Chicken and Perfectly Roasted Sweet Potatoes Together?
This dish cooks chicken and sweet potatoes on the same pan. The trick is timing and seasoning:
- Cut sweet potatoes into even chunks so they cook through evenly.
- Start roasting both together for 25 minutes, then toss the sweet potatoes to get them evenly caramelized.
- Add extra sauce to the chicken halfway to keep it moist and flavorful.
- Cook another 10-15 minutes until chicken is 165°F inside and sweet potatoes are soft with crispy edges.
- Optional broil for 2-3 minutes if you want more crunch on the sweet potatoes—watch closely to avoid burning.
Following these steps gives you juicy, flavorful chicken and sweet potatoes that are soft inside with slightly crisp, golden edges—a winning combo every time.
Equipment You’ll Need
- Large baking sheet – big enough for chicken and sweet potatoes, helps them roast evenly without crowding.
- Parchment paper or silicone baking mat – makes clean-up easy and prevents sticking.
- Mixing bowls – for tossing sweet potatoes and whisking the honey garlic sauce.
- Measuring spoons and cups – to get the sauce ingredients just right.
- Tongs or a spatula – for turning sweet potatoes halfway through roasting.
Flavor Variations & Add-Ins
- Swap chicken breasts with turkey cutlets for a leaner option; they cook quickly and soak up the sauce well.
- Add chopped bell peppers or red onions to the baking sheet for extra sweetness and color.
- Stir in a pinch of smoked paprika or cayenne for a smoky or spicy kick.
- Top with crumbled feta or goat cheese just before serving to add creaminess and a tangy contrast.
Honey Garlic Chicken and Sweet Potato
Ingredients You’ll Need:
For the Chicken and Sweet Potatoes:
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 2 large sweet potatoes, peeled and cut into chunks
- 3 tablespoons olive oil, divided
- Salt and freshly ground 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 dried oregano or Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
For Garnish and Serving (Optional):
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sesame seeds
- Lemon or lime wedges
- Green beans or other green vegetables
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 35 to 40 minutes to roast in the oven, including tossing the sweet potatoes halfway through. If you want extra crispy sweet potatoes, add a few minutes for broiling. Total time is roughly 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Oven and Pan:
Preheat your oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper or lightly grease it to prevent sticking.
2. Prepare Sweet Potatoes and Chicken:
Place sweet potato chunks on one side of the baking sheet. Drizzle with half the olive oil, then season with salt and pepper. Toss them to coat evenly. Arrange the chicken pieces on the other side, brushing them with the remaining olive oil and seasoning lightly with salt and pepper.
3. Make the Honey Garlic Sauce:
In a small bowl, whisk together minced garlic, honey, soy sauce, vinegar, oregano, and crushed red pepper flakes (if using) until well combined.
4. Coat Chicken in Sauce and Roast:
Pour half of the honey garlic sauce over the chicken pieces, coating them well. Place the baking sheet in the oven and roast for 25 minutes.
5. Toss Sweet Potatoes and Add More Sauce:
After 25 minutes, remove the baking sheet carefully from the oven. Toss the sweet potatoes for even roasting and spoon the remaining honey garlic sauce over the chicken.
6. Continue Roasting:
Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender and caramelized.
7. Optional Broil for Crispiness:
If you like your sweet potatoes crispier, broil the entire pan for 2-3 minutes at the end—watch closely to avoid burning.
8. Garnish and Serve:
Remove from the oven. Sprinkle the chicken with fresh parsley and sesame seeds if desired. Serve immediately with lemon or lime wedges on the side and some steamed green vegetables for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for faster thawing. Pat the chicken dry to help the sauce stick better and ensure even cooking.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth if the sauce has thickened too much.
Can I Substitute Regular Potatoes for Sweet Potatoes?
Absolutely! Regular potatoes will work well. Just cut them into similar-sized chunks and adjust roasting time slightly as regular potatoes might take a bit longer to become tender.
Is It Possible to Make This Recipe Ahead of Time?
Definitely! You can prep the sauce and cut the sweet potatoes in advance. Store separately and combine everything before baking. Cooked leftovers also reheat nicely for an easy next-day meal.