Sheet Pan Honey Garlic Chicken Thighs and Sweet Potatoes
A one-pan meal that brings together juicy chicken thighs, tender sweet potatoes, and a glossy honey garlic glaze. This dish bakes in the oven on one sheet pan, making cleanup quick and easy while delivering cozy, flavorful results.
Ingredients
- 4 bone-in or boneless chicken thighs, skin on or off according to preference
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional)
- 2 tablespoons water or chicken broth
- 2 tablespoons sesame seeds or chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 425F. Line a large sheet pan with parchment paper or a silicone mat for easy cleanup.
- In a small bowl whisk together honey, soy sauce, minced garlic, paprika, salt, pepper, lemon juice if using, and water or broth. This will be your glaze and saucy base.
- Toss the cubed sweet potatoes with a tablespoon of olive oil and a pinch of salt. Spread them in a single layer on the sheet pan.
- Pat the chicken thighs dry with a paper towel. This helps the skin get a nice crisp. Place the thighs on the sheet pan beside the potatoes.
- Brush or spoon a portion of the honey garlic mixture over the chicken and potatoes. Reserve a little glaze for basting later.
- Roast for about 20 minutes. Then give the pan a stir, flip the pieces if you like, and brush with the remaining glaze.
- Continue roasting for another 10 to 15 minutes, until the chicken reaches an internal temperature of 165F and the potatoes are tender when pierced with a fork.
- If you want extra color, switch to the broiler for 1–2 minutes at the end, watching closely so nothing burns.
- Remove from the oven, let rest for a couple of minutes, then sprinkle with sesame seeds or chopped parsley if you have them. Serve warm.