Honey Garlic Chicken Thighs with Sweet Potatoes

Name: Honey Garlic Chicken Thighs with Sweet Potatoes
Cook time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 2 g smoked paprika for seasoning; 680 g sweet potatoes peeled if desired, cut into 1.5 cm chunks; 15 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 680 g boneless, skin-on chicken thighs patted dry; 4 cloves garlic cloves minced; 45 ml honey for glaze; 30 ml soy sauce for glaze; 15 ml apple cider vinegar for glaze; 1 g red pepper flakes optional, for glaze; 8 g fresh parsley chopped, for garnish

Chicken thighs are roasted on a sheet pan with seasoned sweet potatoes, then brushed with a honey-garlic glaze near the end so the sauce turns glossy without burning. The chicken finishes juicy and cooked through while the sweet potatoes become tender with browned edges. This is an American-inspired weeknight main built for a single pan and fast cleanup.

By Julienne

Honey Garlic Chicken Thighs with Sweet Potatoes

Cook time: 22 minutes

Servings: 4

Ingredients

15 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
2 g smoked paprika for seasoning
680 g sweet potatoes peeled if desired, cut into 1.5 cm chunks
15 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
680 g boneless, skin-on chicken thighs patted dry
4 cloves garlic cloves minced
45 ml honey for glaze
30 ml soy sauce for glaze
15 ml apple cider vinegar for glaze
1 g red pepper flakes optional, for glaze
8 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 230 C. Line a large rimmed sheet pan. In a medium bowl, toss the sweet potatoes with 15 ml olive oil, 4 g salt, 1 g black pepper, and the smoked paprika until evenly coated. Spread them on the sheet pan. Sweet potatoes are coated and in a single layer.
In the same bowl, toss the chicken thighs with the remaining 15 ml olive oil, 4 g salt, and 1 g black pepper. Nestle the chicken among the sweet potatoes, skin-side up, leaving a little space between pieces. Chicken is seasoned and arranged with space for browning.
Roast for 12 minutes. While they roast, stir the garlic, honey, soy sauce, apple cider vinegar, and red pepper flakes if using in a small bowl. Glaze is mixed and ready to brush on.
Remove the pan from the oven and brush the glaze over the chicken thighs. Toss the sweet potatoes once in the rendered juices if there is room, then return the pan to the oven and roast 8 to 10 minutes more, until the chicken reaches 74 C at the thickest part and the sweet potatoes are tender with browned edges. Chicken is cooked through and the glaze looks sticky and lightly browned.
Rest for 2 minutes, then garnish with parsley if using and serve immediately. Chicken rests briefly and the glaze stays glossy.