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Delicious honey garlic chicken served with roasted sweet potatoes on a plate

Honey Garlic Chicken and Sweet Potato

A cozy and comforting sheet-pan dinner combining honey-garlic chicken, sweet roasted sweet potatoes, and crisp green beans, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and cubed
  • 1 pound green beans, trimmed
Marinade Ingredients
  • ¼ cup honey
  • ¼ cup soy sauce Use low-sodium for less salt
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste

Method
 

Preparation
  1. Make the honey-garlic marinade: In a small bowl, whisk together the honey, soy sauce, garlic, olive oil, paprika, thyme, salt, and pepper until well combined.
  2. Marinate the chicken: Place the chicken breasts in a shallow dish or resealable bag and pour half of the marinade over them. Marinate for at least 30 minutes in the refrigerator.
  3. Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.
  4. Prep the sweet potatoes: Spread the cubed sweet potatoes on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Cooking
  1. Start roasting the sweet potatoes for about 15 minutes.
  2. Add marinated chicken and green beans around the potatoes. Drizzle with remaining marinade.
  3. Bake for 20–25 minutes until chicken reaches an internal temperature of 165°F and sweet potatoes are tender.
  4. Remove from oven and let chicken rest for 5 minutes before serving.

Notes

For extra caramelization, broil for 1-2 minutes at the end. Store leftovers in an airtight container for 3-4 days.