Honey Garlic Chicken Sweet Potato (Printable Version)

Tender honey-garlic glazed chicken oven-roasted with caramelized sweet potatoes for a savory-sweet balance.

# What You 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 Make It:

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 them thoroughly. Set aside the remaining sauce for later use.
05 - Roast in the preheated oven for 25 minutes. Remove from the oven 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 caramelized.
07 - Allow the chicken to rest for 5 minutes before slicing. Plate alongside the roasted sweet potatoes and onions, and garnish with freshly chopped parsley.

# Helpful Hints:

01 -
  • The honey garlic sauce doubles as a marinade and a glaze, so every bite of chicken carries that sticky, sweet, savory depth.
  • Sweet potatoes roast right alongside the chicken, which means one pan, less cleanup, and edges that get almost candy like.
02 -
  • If you pile the sweet potatoes too close together they steam instead of roast and you lose those caramelized edges entirely.
  • Brushing the second coat of sauce halfway through creates a layered glaze that is infinitely better than dumping it all on at once.
03 -
  • Let the honey garlic sauce sit for five minutes after whisking so the garlic infuses more deeply before it goes on the chicken.
  • The parchment paper is not optional here because the honey will burn onto a bare pan and you will be scrubbing for longer than you cooked.

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