Honey Glazed Chicken and Sweet Potatoes

Honey glazed chicken and sweet potatoes brings together sweet, savory, and tender textures in one sheet-pan meal.
Juicy chicken thighs roast alongside caramelized sweet potato cubes coated in a glossy honey-mustard glaze that clings to each piece and bakes into sticky perfection.

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This recipe is perfect for busy nights because it requires minimal prep and cleanup.
You whisk the glaze, toss it with chicken and potatoes, and let the oven do the work while your kitchen fills with warm, comforting aromas.

Every bite balances the sweetness of honey and sweet potatoes with the savory depth of Dijon mustard and herbs.
It’s a hearty, satisfying meal that feels special but comes together in under an hour.

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Why This Sheet-Pan Meal Works Every Time

The simplicity of a one-pan bake means flavors concentrate and textures develop without extra effort.
The chicken juices mingle with the sweet potatoes, and the glaze thickens as it roasts, creating a harmonious finish.

Sweet potatoes get tender edges and a slight char while chicken skin crisps up and holds onto the sticky glaze.
You don’t need to flip or fuss—just spread everything evenly and let it bake.

• Minimal hands-on time – Toss, bake, and serve with virtually no stirring required.
• Balanced sweet and savory – Honey, mustard, and herbs complement both chicken and potatoes.
• One pan, easy cleanup – No extra pots, just a single sheet pan.
• Meal prep friendly – Leftovers reheat well for lunch or dinner later in the week.
• Flexible ingredients – Swap chicken thighs for breasts or try different root vegetables.

This is a reliable go-to for a wholesome, flavorful dinner without the fuss.

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What You’ll Need to Make It

This recipe relies on readily available ingredients and a simple glaze you whisk in minutes.
You can adjust quantities or swap items based on what’s on hand.

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• Chicken Thighs – Boneless, skin-on or skinless, about 6–8 ounces each.
• Sweet Potatoes – Peeled and cut into 1-inch cubes for even roasting.
• Honey – Provides sweetness and helps the glaze caramelize.
• Dijon Mustard – Adds tang and depth to balance the honey.
• Olive Oil – Helps crisp the chicken and roast the potatoes.
• Garlic Powder and Onion Powder – Quick seasoning that builds flavor without prep.
• Dried Thyme or Rosemary – Herb notes that pair beautifully with both chicken and sweet potatoes.
• Salt and Pepper – Season to taste after tossing everything in glaze.
• Fresh Parsley – Optional garnish for color and freshness.

Optional swaps: use maple syrup instead of honey or add a pinch of smoked paprika for warmth.

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How to Make Honey Glazed Chicken and Sweet Potatoes

This sheet-pan meal comes together in four simple steps, and the oven does the heavy lifting.
Prep your ingredients and glaze, arrange them on a pan, and bake.

• 1. Preheat and prep
  Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
• 2. Make the glaze
  In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, dried herb, salt, and pepper until smooth.
• 3. Toss chicken and potatoes
  Place sweet potato cubes and chicken thighs on the prepared pan. Drizzle the glaze over everything and toss gently so each piece is coated.
• 4. Bake and finish
  Arrange chicken skin-side up if skin-on. Bake for 25–30 minutes, turning potatoes halfway, until sweet potatoes are tender and chicken is cooked through. Broil for 2–3 minutes if you want extra crisping on the glaze.

Let rest for 5 minutes before sprinkling with fresh parsley and serving straight from the pan.

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What to Serve with This Dish

This honey glazed chicken and sweet potatoes bake is substantial on its own, but these sides complement it nicely.
Choose a veggie or grain to round out your plate.

Side Dish	Why It Works
Steamed green beans	Light, crisp contrast to the sweet, sticky glaze
Quinoa or wild rice	Mild grains that soak up extra glaze and juices
Roasted Brussels sprouts	Adds earthy, charred flavor alongside sweet potatoes
Simple green salad	Refreshing and balances the richness of the dish
Garlic naan or flatbread	Great for scooping up any leftover glaze
Yogurt-based slaw	Creamy, tangy side that cools the palate

These sides help turn the sheet-pan main into a full, balanced meal.

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How to Store and Reheat Leftovers

Leftovers of this sheet-pan meal remain flavorful and reheat well with minimal effort.
Follow these tips to preserve texture and flavor.

Storage Tips
Allow the chicken and sweet potatoes to cool completely.
Store in an airtight container in the refrigerator for up to 3 days.

Reheating Tips
Oven: Preheat to 350°F. Spread leftovers on a pan and bake until warmed through, about 10–12 minutes.
Microwave: Heat in short intervals, covered loosely, stirring potatoes halfway.
Skillet: Reheat in a nonstick pan over medium heat with a splash of water or oil to refresh crispness.

Avoid reheating too long to prevent dryness in the chicken and mushiness in the potatoes.

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Honey Glazed Chicken FAQ

Can I use chicken breasts instead of thighs?
Yes, breasts work fine; reduce bake time slightly to avoid drying.

Can I use other root vegetables?
Carrots, parsnips, or butternut squash make great alternatives or additions.

Is this gluten-free?
Yes, all ingredients are naturally gluten-free if your mustard and seasonings are certified.

Can I make the glaze spicier?
Stir in a pinch of red pepper flakes or a dash of hot sauce.

Can I prepare ahead?
Yes, toss chicken, potatoes, and glaze together and refrigerate up to 2 hours before baking.