Honey Garlic Chicken Sweet Potato (Printable)

Tender honey-garlic glazed chicken roasted with caramelized sweet potatoes and red onion.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)

→ Vegetables

02 - 2 medium sweet potatoes, peeled and cut into ¾ inch cubes
03 - 1 small red onion, sliced
04 - 2 tablespoons olive oil

→ Marinade and Sauce

05 - 3 tablespoons honey
06 - 3 garlic cloves, minced
07 - 2 tablespoons gluten-free soy sauce (tamari)
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper until well combined.
03 - Place the chicken breasts on one side of the prepared baking sheet. Arrange the sweet potato cubes and sliced red onion on the opposite side. Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
04 - Spoon half of the honey garlic sauce over the chicken breasts, coating each piece thoroughly. Set aside the remaining sauce for basting later.
05 - Roast in the preheated oven for 25 minutes. Remove the baking sheet and brush the chicken with the reserved honey garlic sauce. Gently stir the sweet potatoes to ensure even caramelization.
06 - Continue roasting for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden brown.
07 - Allow the chicken to rest for 5 minutes before slicing. Serve over the roasted sweet potatoes and onions, garnished with fresh chopped parsley.

# Expert Advice:

01 -
  • The honey garlic sauce doubles as a marinade and a finishing glaze so every bite carries deep flavor without extra work.
  • Sweet potatoes and chicken roast on one pan which means cleanup is almost nonexistent.
  • It tastes like you spent far more than fifty minutes making it.
02 -
  • If you glaze the chicken too early with all the sauce it burns before the center cooks through, so the two stage method truly matters.
  • Cutting sweet potatoes into uniform cubes is the difference between perfectly tender pieces and a mix of mushy and hard bits.
03 -
  • Let the sauce sit for five minutes after whisking so the garlic infuses into the honey and the flavors deepen before you use it.
  • Use parchment paper instead of foil because the honey glaze sticks to foil and tears the chicken skin when you try to move it.

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