Description
Honey Garlic Chicken with Roasted Sweet Potatoes
Ingredients
1 lb chicken tenders
2 medium sweet potatoes, sliced into rounds
2 tbsp olive oil
2 tbsp honey
3 garlic cloves, minced
1/2 tsp smoked paprika
1/2 tsp dried thyme
Fresh thyme sprigs for garnish (optional)
Salt and pepper to taste
Directions
Preheat oven to 400°F (200°C). Toss sweet potato slices with 1 tbsp olive oil, smoked paprika, salt, and pepper. Arrange on one side of a large skillet or sheet pan. Roast for 15 minutes.
Meanwhile, season chicken tenders with salt and pepper. In a small bowl, mix honey, minced garlic, and dried thyme.
Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken tenders for 2-3 minutes per side until golden. Brush with the honey garlic mixture.
Nestle chicken into the skillet with sweet potatoes. Roast in the oven for an additional 10-12 minutes until chicken is cooked through and sweet potatoes are tender.
Garnish with fresh thyme and serve warm. Enjoy this sweet and savory delight!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~300 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 400°F (200°C). While it heats, slice the sweet potatoes into uniform 1/4-inch rounds for even cooking. Toss them thoroughly with 1 tbsp olive oil, smoked paprika, salt, and pepper. Arrange them in a single layer on one side of a large, oven-safe skillet or sheet pan. Roast them for exactly 15 minutes—this jump-starts their cooking.
While the sweet potatoes roast, pat the chicken tenders dry with a paper towel and season generously. In a small bowl, whisk the honey, minced garlic, and dried thyme into a smooth glaze. Heat the remaining oil in a separate skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until a golden-brown crust forms. Remove from heat and brush the tops generously with the honey garlic glaze.
When the sweet potatoes’ initial roast is done, carefully remove the pan. Use tongs to nestle the seared, glazed chicken tenders among the potatoes, pouring any remaining glaze over everything. Return the pan to the oven for a final 10-12 minutes, until the chicken’s internal temperature reaches 165°F and the potatoes are fork-tender.
Serving Suggestions
This dish is a complete meal on its own, but it pairs beautifully with simple sides. For a pop of color and freshness, serve it alongside a crisp arugula salad with a lemon vinaigrette. Steamed green beans, broccoli, or roasted asparagus also make excellent, healthy additions. To soak up the delicious pan juices, consider a slice of crusty bread or a bed of fluffy quinoa.
How-to Summary
This one-pan honey garlic chicken is a 35-minute weeknight wonder. The process is simple: roast seasoned sweet potato rounds first, then sear and glaze chicken tenders. Combine them in the same pan and finish roasting together until perfectly cooked and caramelized.
Frequently Asked Questions
Can I use chicken breasts instead of tenders? Yes, but slice boneless, skinless breasts into 1-inch thick strips to match the tender size. Adjust searing and baking time by 2-3 minutes as needed.
My glaze is burning in the oven. What happened? Honey burns easily. Ensure you brush it on after searing, not before. If your oven runs hot, tent the pan with foil for the final roasting stage.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave to prevent the chicken from drying out.
Can I make this recipe ahead of time? You can prep the sweet potatoes and mix the glaze a day ahead. Store separately in the fridge. Assemble and cook just before serving for the best texture.
Is there a substitute for honey? Maple syrup is a great alternative, offering a different but equally delicious flavor profile. The cooking instructions remain the same.
Common Mistakes to Avoid
- Crowding the Pan: Ensure sweet potatoes are in a single layer. Overcrowding steams them instead of roasting, resulting in soggy potatoes.
- Skipping the Sear: Searing the chicken first locks in juices and creates flavor. Don’t add raw chicken directly to the roasting pan.
- Uneven Sweet Potato Slices: Slice rounds uniformly so they cook at the same rate. Use a sharp knife or mandoline for consistency.
- Overcooking the Chicken: Use a meat thermometer. Chicken is done at 165°F. Overcooking will make it dry and tough.
Conclusion
This Honey Garlic Chicken with Roasted Sweet Potatoes is the epitome of a successful weeknight dinner: minimal cleanup, balanced nutrition, and maximum flavor. The sweet, savory, and smoky notes from the honey, garlic, and paprika create a truly satisfying meal that feels special without requiring complex techniques. By following this guide and avoiding common pitfalls, you can reliably create a delicious, healthy dish that will become a regular in your dinner rotation.