This Honey Garlic Chicken and Sweet Potato dish is a tasty treat! It’s sweet, sticky, and packed with flavor, making it perfect for dinner. Plus, sweet potatoes add a nice twist!
I love how the chicken gets a golden glaze and the sweet potatoes get soft and sweet. Pair it with a colorful salad, and you’ve got a meal that looks as good as it tastes!
Key Ingredients & Substitutions
Chicken Thighs: Skin-on, bone-in is great for flavor and juiciness. If you prefer, you can use boneless skinless thighs or even chicken breasts, but keep in mind they may cook faster and be less moist.
Sweet Potatoes: These add warmth and sweetness. If you don’t have sweet potatoes, regular potatoes work too, but the flavor will be different. You can also use butternut squash for a similar taste!
Garlic: Fresh garlic provides a robust flavor. If you’re in a pinch, garlic powder can substitute, just use about 1 teaspoon for every clove. I always prefer fresh for that punch!
Honey: This gives the dish its sweetness. Agave syrup or maple syrup can be good alternatives if you need a vegan or lower-glycemic option. Just adjust to taste.
Soy Sauce: Standard soy sauce adds depth. If you’re looking for a gluten-free version, go for tamari or coconut aminos instead. They taste great and serve the same purpose!
How Do You Achieve the Perfectly Glazed Chicken?
Getting that lovely glaze on your chicken is key! Here’s how to do it right:
- First, sear the chicken thighs until golden, about 5-6 minutes. Don’t rush this step! Crispy skin makes a big difference.
- Flip the chicken and sear the other side for a few minutes. This helps lock in juices for tender meat.
- When pouring the honey garlic mixture over the chicken, make sure it coats well. You can even spoon some sauce directly on top of the chicken.
- As it bakes, the sauce thickens and sticks to the chicken, creating that irresistible glaze you want!
Remember to check the chicken’s internal temperature; 165°F ensures it’s cooked through and safe to eat. Enjoy your tasty meal!
How to Make Honey Garlic Chicken and Sweet Potato
Ingredients You’ll Need:
For the Chicken and Sweet Potatoes:
- 4-5 chicken thighs, skin-on and bone-in
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil (divided)
- Salt and black pepper, to taste
For the Honey Garlic Sauce:
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1/2 teaspoon red pepper flakes (optional for spice)
- 1 teaspoon sesame oil
For Garnishing:
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley or cilantro (optional for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 40-50 minutes in total (including roasting and baking). It’s a simple, one-pan meal that delivers big flavors with relatively little effort!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C). This ensures that everything cooks evenly and helps the sweet potatoes get nice and tender while the chicken gets that perfect golden brown color.
2. Prepare the Sweet Potatoes:
On a baking sheet, place your cubed sweet potatoes. Drizzle with 1 tablespoon of olive oil, then season with salt and pepper. Toss the sweet potatoes to make sure they’re evenly coated. Spread them out in a single layer so they roast nicely.
3. Roast the Sweet Potatoes:
Put the sweet potatoes in the preheated oven for about 20-25 minutes. You want them to soften and start to brown a bit—this will enhance their natural sweetness!
4. Sear the Chicken:
While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season your chicken thighs with salt and pepper and place them skin-side down in the hot skillet. Cook for about 5-6 minutes until the skin is crispy and golden brown. After that, flip the chicken and cook for another 3-4 minutes on the other side. Then, take it off the heat.
5. Make the Honey Garlic Sauce:
In a small bowl, whisk together the minced garlic, honey, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes if you like a bit of heat. This mixture will give your chicken a delicious sweet and savory glaze!
6. Combine & Bake:
Pour the honey garlic sauce over the seared chicken in the skillet, making sure to coat the chicken well. Once the sweet potatoes are done roasting, add them to the skillet around the chicken. Finally, transfer the skillet to the oven and bake everything together for another 15-20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the sauce is bubbly and thickened.
7. Final Touches:
After baking, carefully remove the skillet from the oven. Sprinkle the dish with sesame seeds and sliced green onions. If you like, add some fresh parsley or cilantro for a pop of color and extra flavor!
8. Serve and Enjoy:
Your flavorful honey garlic chicken with sweet potatoes is ready to serve! This dish pairs perfectly with steamed rice or a fresh green salad for a complete meal. Enjoy!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Chicken breasts will work in this recipe, but they may cook faster and could turn out drier. Just be sure to adjust your cooking time accordingly, checking for an internal temperature of 165°F (74°C).
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave, stirring occasionally for even heating.
Can I Freeze This Dish?
Absolutely! This dish can be frozen before or after cooking. If freezing before, assemble it in a freezer-safe container without baking. Thaw in the fridge overnight, then bake as directed. If freezing leftovers, make sure they cool completely before transferring to a freezer-safe container for up to 3 months.
What Can I Substitute for Honey?
If you’re looking for a substitute, maple syrup or agave syrup are great alternatives that will keep the sweetness intact. Just keep in mind that the flavor might vary slightly, but they will still work well in the sauce!