Honey Garlic Chicken with Sweet Potatoes and Green Beans
Juicy chicken thighs glazed in a sweet honey-garlic sauce, roasted sweet potatoes, and crisp-tender green beans make this one-pan dinner a comforting and easy meal.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 4 pieces Boneless, skinless chicken thighs Trimmed and patted dry
- 2 large Sweet potatoes Peeled and diced into 1-inch cubes
- 200 g Green beans Trimmed (about 7 ounces)
- 3 tbsp Honey Room temperature
- 3 cloves Garlic Minced
- 2 tbsp Soy sauce
- 1 tbsp Olive oil Plus extra for tossing sweet potatoes
- 1 tsp Smoked paprika
- to taste Salt and pepper
- to taste Fresh parsley Chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment or lightly oil the surface for easier cleanup.
- In a medium bowl, whisk together honey, minced garlic, soy sauce, olive oil, smoked paprika, and a pinch of salt and pepper until smooth — this is your glaze.
- Place diced sweet potatoes on one side of the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer.
- Arrange chicken thighs on the remaining space of the baking sheet, patting them dry for better browning.
- Brush half of the glaze over the chicken thighs. Reserve the remaining glaze.
- Roast in the oven for 20 minutes.
- Add green beans to the sheet, tucking them around the chicken and sweet potatoes. Brush remaining glaze over everything.
- Return to the oven and roast for an additional 15 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
- Remove from oven, sprinkle with parsley, and let chicken rest for 3–5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes.