Honey Glazed Chicken and Sweet Potatoes
This honey glazed chicken and sweet potatoes sheet-pan meal is sweet, savory, and easy—perfect for a one-pan dinner.
Equipment
- Sheet Pan Used to roast chicken and potatoes
Ingredients
- 4 chicken thighs boneless, skin-on or skinless
- 2 large sweet potatoes peeled and cubed
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper or spray with nonstick spray.
- In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, dried thyme, salt, and pepper until smooth.
- Arrange chicken thighs and sweet potato cubes on the prepared sheet pan. Drizzle the honey mustard glaze over everything and toss to coat.
- Bake for 25–30 minutes, turning sweet potatoes halfway, until chicken is cooked through and potatoes are tender.
- Broil for 2–3 minutes if you want extra caramelization on the glaze.
- Remove from oven, let rest for 5 minutes, then sprinkle with chopped parsley and serve directly from the pan.
Notes
- Substitute maple syrup for honey for a deeper sweetness.
- Add chopped carrots or parsnips to roast with the sweet potatoes.
- Leftovers reheat well in the oven or air fryer for crispness.
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