Description
This Honey Garlic Chicken with Sweet Potatoes and Green Beans is a flavorful and nutritious sheet pan dinner that combines tender, marinated chicken thighs with roasted sweet potatoes and green beans. The honey garlic sauce adds a perfect balance of sweetness and savory notes, making it a delicious and easy one-pan meal ideal for busy weeknights.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Seasoning
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 8 ounces green beans, trimmed
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven and Prepare Sauce: Preheat your oven to 400°F (200°C). In a small bowl, whisk together honey, minced garlic, soy sauce, Dijon mustard, salt, and black pepper to create the marinade and sauce.
- Marinate Chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour half of the honey garlic sauce over the chicken and toss to coat well. Let the chicken marinate for 15–20 minutes to absorb the flavors if time permits.
- Prepare Sweet Potatoes: On a large baking sheet, toss the sweet potato cubes with 1 tablespoon of olive oil and smoked paprika. Spread them out evenly in a single layer. Roast in the oven for 15 minutes to begin softening.
- Prepare Green Beans: While the sweet potatoes start roasting, trim the green beans and toss them with the remaining 1 tablespoon of olive oil.
- Assemble the Sheet Pan: After the initial 15 minutes of roasting, push the sweet potatoes to one side of the pan. Place the marinated chicken thighs and green beans on the other side of the sheet pan. Drizzle the remaining honey garlic sauce over the chicken thighs for extra flavor.
- Roast Until Cooked: Return the pan to the oven and bake for another 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender when pierced with a fork.
- Optional Broil: For a more golden, caramelized finish, broil the chicken and vegetables for 2–3 minutes at the end of cooking, watching carefully to avoid burning.
- Garnish and Serve: Remove the sheet pan from the oven. Garnish with freshly chopped parsley if using, and serve hot directly from the pan for an easy and delicious meal.
Notes
- You can substitute chicken breasts for thighs, but reduce the cooking time slightly to prevent drying out.
- Frozen green beans may be used, but they should be thawed completely and patted dry before roasting to ensure proper texture.
- Ensure the chicken thighs reach an internal temperature of 165°F for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 390
- Sugar: 14g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
