Can I make Honey Roasted Chicken and Sweet Potatoes in advance?

Yes! You can prepare the components of this dish ahead of time. Season the chicken, peel and chop the sweet potatoes, and make the honey butter sauce. Store them in separate containers in the refrigerator for up to 24 hours. When you’re ready to cook, simply follow the instructions to brown the chicken and roast the potatoes. This makes it a great make-ahead option for busy evenings.

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs offer a richer flavor and juicier texture, you can swap them out for chicken breasts if you prefer a leaner option. Just be sure to adjust the cooking time, as chicken breasts may cook slightly faster than thighs. Check that they reach an internal temperature of 165°F (75°C) to ensure they’re cooked through.

How can I store leftovers of Honey Roasted Chicken and Sweet Potatoes?

To store leftovers, allow the dish to cool completely, then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For reheating, simply warm it up in the microwave or oven until heated through. The dish can also be frozen for up to 3 months; just be sure to separate the chicken from the sweet potatoes for best results.

Honey Roasted Chicken and Sweet Potatoes: A Comforting One-Pan Meal

Description

Honey Roasted Chicken and Sweet Potatoes is a one-pan meal that’s easy to make and full of comforting flavors. The savory chicken, sweet potatoes, honey butter sauce, and a touch of dried cranberries and pecans create a deliciously balanced dish perfect for a quick family dinner.

Ingredients

Scale

4 chicken thighs (or chicken breasts)
5 tablespoons butter, divided
4 tablespoons honey, divided
1 teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 ½ teaspoons Italian blend seasoning (or a mix of dried oregano, thyme, basil, and parsley)
½ teaspoon garlic powder
1 ½ pounds sweet potatoes, peeled and diced into 1–2 inch pieces
2 tablespoons dried cranberries
¼ cup pecan halves
Fresh thyme for garnish

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Instructions

Preheat the oven to 375°F (190°C). Season chicken with salt, pepper, garlic powder, and 1 teaspoon of Italian seasoning.
In a large skillet over medium heat, melt 3 tablespoons of butter. Stir in 2 tablespoons of honey. Add chicken and brown on each side for 3-4 minutes.
Move chicken to the sides of the skillet. Add remaining butter and honey to the center of the skillet. Once melted, add sweet potatoes and stir to coat in the honey-butter mixture.
Sprinkle the remaining Italian seasoning over the sweet potatoes. Add pecans and cranberries, and stir to combine. Cook for 3-4 minutes.
Transfer the skillet to the oven and bake for 10-15 minutes, or until chicken is fully cooked and sweet potatoes are fork-tender.
Garnish with fresh thyme and cracked black pepper. Serve immediately.

Notes

Chicken breasts can be used instead of thighs for a leaner option.
If you prefer crispy chicken skin, use bone-in, skin-on thighs.
Adjust the sweetness by adding more or less honey to the sauce based on your preference.
If sweet potatoes are still firm after baking, microwave them for a few minutes to soften.
This recipe can be made ahead by prepping the chicken and vegetables up to 24 hours in advance.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-frying and baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 547 kcal
Sugar: 30 g
Sodium: 958 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 60 g
Fiber: 6 g
Protein: 52 g
Cholesterol: 147 mg