Honey Garlic Chicken with Sweet Potatoes

Imagine the warm aroma of honey and garlic caramelizing as it meets roasted sweet potatoes — a sweet-savory balance that fills the kitchen with cozy comfort. Each bite gives you tender, juicy chicken glazed with glossy honey garlic sauce and the yielding, slightly crisp edges of roasted sweet potato cubes. The texture contrast (silky glaze, succulent meat, and lightly caramelized sweet starch) makes this recipe as satisfying as it is simple.

This dish is perfect for weeknight dinners when you want a fast, one-sheet supper that feels special, for quieter weekend lunches, or for small gatherings where comfort food and clean-up matters. It also works wonderfully for meal prep: roast a tray and portion it into lunches that reheat beautifully. For a communal crowd-pleaser with minimal fuss, serve this on a platter and watch it disappear.

If you enjoy easy skillet or oven meals, you might also like this savory beef-and-potatoes riff I often pair alongside roasted dinners: garlic butter beef bites with potatoes.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 2 (double or triple easily for more people)
• Difficulty Level: Easy — perfect for beginner cooks or busy home cooks

Nutrition Highlights
Estimated nutrition per serving (recipe makes 2 servings)

• Calories: ~733 kcal
• Protein: ~58 g
• Carbohydrates: ~79 g
• Fat: ~20 g
• Fiber: ~9 g
• Sodium: variable (depends on soy sauce choice; using 1 tbsp regular soy sauce contributes significant sodium)

Notes on calculation and sources:

• Nutrition estimates were calculated using standard portion sizes and food composition data from government nutrition databases (USDA FoodData Central) and aligned with guidance from reputable health sources such as the Mayo Clinic for portion advice. These are estimates and will vary with exact weights, brands, and preparation methods. To lower sodium, choose low-sodium soy sauce or reduced amounts.

Why You’ll Love It

• Irresistible sweet-savory pairing: Honey and garlic create a glossy glaze that enhances the savory umami of the soy sauce and the natural sweetness of roasted sweet potatoes.
• Simple, soulful cooking: One baking sheet, minimal cleanup, and flavors that feel homemade and comforting.
• Nutrition-minded: High in protein and fiber (thanks to chicken and sweet potatoes), it’s a balanced meal that’s filling without being heavy.
• Versatile: Scale up for guests, adapt for meal prep, or switch proteins — this method is forgiving and adaptable to seasons and tastes.

How to Make Honey Garlic Chicken with Sweet Potatoes

Ingredients

• 2 boneless, skinless chicken breasts (about 12 oz/340 g total)
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon soy sauce (use low-sodium if preferred)
• 1 tablespoon olive oil (for sauce)
• 2 large sweet potatoes, peeled and cut into 1-inch cubes (about 600 g total)
• 1 tablespoon olive oil (for roasting)
• Salt and pepper, to taste
• Optional: chopped green onions for garnish

Optional ingredients & substitutions

• Replace chicken breasts with boneless chicken thighs (longer cooking but more forgiving).
• Use maple syrup instead of honey for a deeper caramel note.
• Substitute coconut aminos for soy sauce to lower sodium and make the dish gluten-free.
• Add a pinch of crushed red pepper flakes for heat.
• For a dairy finish, a small pat of butter stirred into the sweet potatoes after roasting adds richness.

Directions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the honey, minced garlic, soy sauce, and 1 tablespoon olive oil until combined.
3. Season the chicken breasts with salt and pepper, then brush or spoon the honey garlic sauce over both sides, coating thoroughly. Reserve a tablespoon of sauce for finishing if you like an extra glaze.
4. Place the sweet potato cubes on a baking sheet; drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat in a single layer.
5. Nestle the chicken breasts among the sweet potato cubes on the baking sheet, leaving space so air circulates.
6. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender when pierced with a fork. If you reserved sauce, brush it on the chicken in the last 5 minutes of baking and broil 1–2 minutes for deeper caramelization if desired.
7. Remove from oven, let chicken rest 3–5 minutes, then garnish with chopped green onions before serving.

Practical tips

• Use a meat thermometer to check doneness; visual cues alone can under- or overcook chicken.
• Cut sweet potatoes into uniform cubes so they roast evenly.
• Don’t overcrowd the pan—give pieces room to brown for better texture.
• If your chicken breasts are very thick, consider pounding them to even thickness or slicing them in half horizontally to reduce cook time and prevent drying.

Best Pairings

• Simple greens: A crisp arugula or baby spinach salad with lemon vinaigrette brightens the plate.
• Grains: Serve over steamed brown rice, quinoa, or a bed of couscous to soak up extra glaze.
• Veggie sides: Sautéed green beans, roasted Brussels sprouts, or a warm kale salad make excellent accompaniments.
• Drinks: A light-bodied white wine (Pinot Grigio) or sparkling water with lemon complements the sweet-savory flavors.
• For a hearty weeknight plate, pair with this garlicky chicken-potato dish I also recommend: garlic parmesan chicken and potatoes.

Storage Instructions

• Room temperature: Do not leave cooked chicken or sweet potatoes at room temperature for more than 2 hours (food safety risk).
• Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven at 350°F (175°C) or in a skillet to preserve texture.
• Freezer: Place in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. When reheating from frozen, ensure chicken reaches an internal temperature of 165°F (74°C).

Chef’s Advice

• Best chicken cut: Boneless skinless breasts are lean and cook quickly, but boneless thighs add juiciness and forgiving texture if you’re concerned about drying out.
• Sauce concentration: If you want a thicker glaze, simmer the honey-soy-garlic mixture briefly on the stovetop before coating the chicken to concentrate flavors and slightly thicken.
• Caramelization cues: Sweet potatoes are done when edges show golden browning and interiors are fork-tender; chicken is done at 165°F (74°C).
• Flavor depth: Stir a teaspoon of Dijon mustard or a splash of apple cider vinegar into the sauce for a subtle tang that balances sweetness.

Creative Twists

• Spicy Honey Garlic: Add 1/2–1 teaspoon crushed red pepper flakes to the honey-garlic sauce for a kick.
• Herb-Roasted: Toss sweet potatoes with chopped rosemary or thyme before roasting for an earthy aroma.
• Citrus Brightness: Finish the chicken with a squeeze of fresh lemon or orange juice and a sprinkle of zest to lift the glaze.
• Vegan option: Replace chicken with large, firm tofu slabs (press and pat dry), use coconut aminos in place of soy sauce, and swap honey for maple syrup; roast as directed but expect slightly different cook times.
• Sheet-pan deluxe: Add halved Brussels sprouts or sliced bell pepper to the tray for a colorful, all-in-one bake.

Frequently Asked Questions
Q: Can I use skin-on chicken?
A: Yes—if using bone-in or skin-on pieces, increase cooking time and check doneness carefully; skin-on will crisp but may require covering loosely with foil if browning too quickly.

Q: How can I reduce the sodium?
A: Use low-sodium soy sauce, reduce the amount to 1–2 teaspoons, or use coconut aminos. Always taste and adjust.

Q: My sweet potatoes are browning too fast—what should I do?
A: Lower the oven to 375°F (190°C) and extend the baking time, or move the pan to a lower rack. Toss the sweet potatoes halfway through cooking for more even color.

Q: Can I double the recipe for four servings?
A: Yes. Use two baking sheets or a larger sheet with space between pieces to ensure proper roasting and browning.

Q: What’s the best way to reheat leftovers without drying the chicken?
A: Reheat in a 325–350°F (160–175°C) oven covered loosely with foil, or gently warm in a skillet with a splash of water or stock, covering to keep moisture.

Conclusion

This honey garlic chicken with sweet potatoes is a comforting, weeknight-friendly recipe that delivers big flavor with minimal fuss — perfect when you want a satisfying meal without spending hours in the kitchen. If you want inspiration for a similar honey-roasted sheet-pan approach, check out this honey glazed version for ideas on plating and glaze techniques: Honey Glazed Chicken with Sweet Potatoes – Laughing Spatula. For a skillet-style spin that highlights browned edges and pan sauce, this honey-roasted chicken and sweet potatoes skillet is a great reference: Honey Roasted Chicken and Sweet Potatoes Skillet. If you’d like a slightly different cut and roast method with similar flavors, this honey garlic roasted thighs recipe shows another delicious approach: Honey Garlic Roasted Chicken Thighs with Sweet Potatoes.

Try the recipe, make it your own, and share photos or questions — I love seeing adaptations and helping troubleshoot. Happy cooking!