Honey Garlic Chicken with Roasted Sweet Potatoes
Delight in the perfect balance of sweet and savory with honey garlic chicken paired with roasted sweet potatoes; a quick and satisfying weeknight dinner.
Ingredients
For the marinade
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced Fresh garlic is recommended for best flavor.
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried thyme
- to taste salt
- to taste black pepper
Main ingredients
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cubed
- 1 pound green beans, trimmed
Instructions
Preparation
- In a small bowl, whisk together the honey, soy sauce, garlic, olive oil, paprika, thyme, salt, and pepper until well combined.
- Place the chicken breasts in a resealable bag or dish, pour the marinade over, and let it marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- Preheat your oven to 400°F (200°C).
- Spread the cubed sweet potatoes on a lined baking sheet. Drizzle with olive oil, then season with salt and pepper; toss to coat evenly.
Cooking
- Roast the sweet potatoes for about 15 minutes until they start to soften.
- Remove the baking sheet from the oven. Push the sweet potatoes to one side and place the marinated chicken on the other side. Arrange the trimmed green beans around them.
- Drizzle the remaining marinade over the chicken and vegetables.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
Serving
- Arrange the chicken and vegetables beautifully on a serving platter. You can sprinkle fresh herbs like parsley on top for a splash of color and freshness.
Notes
To store leftovers, place any remaining chicken and sweet potatoes in an airtight container. They can be kept in the fridge for up to three days, or frozen for up to three months.