This recipe is a total weeknight winner. Honey Garlic Roasted Chicken Thighs with Sweet Potatoes is all made on one sheet pan. It’s baked to perfection, and we broil the chicken with a little bit of honey for a perfectly caramelized chicken thigh. I’ve made this time and time again and I know it will become a regular rotation in your house too!

Chicken Thighs & Sweet Potatoes

This is such an easy combination. I need simple recipes I can throw in the oven! My son is 5 and he runs around the kitchen, pots of hot anything tend to make me nervous when he has the zoomies. Sheet pan dinners for this reason, are a winner in my house. When we also have the occasional night of soccer or gymnastics and I love that I can make this ahead of time and just pop it in the oven when dinner needs to be made.

Make ahead recipe: If you want to make this ahead of time, simply prep the chicken and sweet potatoes on the sheet pan and bake it when you’re ready.

Great for Leftovers

The tangy honey garlic sauce combined with rich boneless skinless chicken thighs, and sweet potatoes is not only delicious but healthy too. I like to use the big packs of chicken thighs when I make this. I squeeze as much on the pan as I can without overcrowding so I have leftovers for the next few days.

Garlic Honey Chicken Thighs with Sweet Potatoes

Peel the sweet potatoes, then dice them into 1 inch chunks. Be sure to cut them all roughly the same size so they cook at the same rate. Place the chicken thighs and the sweet potatoes on a sheet pan, then drizzle with our garlic honey sauce.

To make the garlic honey sauce, combine olive oil, honey, granulated garlic, dried ground rosemary (or herb of choice), and dijon mustard. Mix it well, then drizzle it over the chicken and sweet potatoes. Using clean hands or tongs, toss the chicken and sweet potatoes until it’s fully coated.

Bake Chicken Thighs for 30 minutes at 400 degrees fahrenheit

Bake the chicken for 30 minutes at 400 degrees. Chicken is considered fully cooked once it reaches 165 degrees fahrenheit. Use an electronic meat thermometer to check its internal temperature at the thickest part (you can read all about safe minimum temperatures here).

Tips for Baking:

Wait until the oven is fully preheated. I realize this may seem unnecessary to say, but it does matter!
If you have extra juicy chicken, you can drain some of the juices off of the pan halfway through cooking.
You can also place a roasting rack on the sheet pan if you don’t want to drain the juices (they just drip below, easy!).
Be sure to use a large enough sheet pan to prevent overcrowding. This is how you get the vegetables roasted.

Sticky, Carmelized Honey Garlic Chicken Thighs

This is where this recipe gets set apart from others! We amp up the flavor even more with broiling a honey garlic mixture over the chicken. The result is a sticky, charred, delicious finish.

While the chicken cooks, mix up honey, granulated garlic, dried rosemary, salt, and pepper.
Set it aside until the chicken is fully cooked.
Remove the cooked chicken from the oven, and set your broiler to low.
Baste the honey mixture over the chicken, then place the pan back in the broiler.
Keep a close eye on it, this process can go fast and you don’t want burnt chicken! About 2-3 minutes should get the chicken nice and caramelized.

Serving & Storing Chicken Thighs

Allow the chicken to cool for about 5 minutes before serving. This helps preserve the juices, and keeps it moist. Because you already have sweet potatoes for a starch, I like this served with a simple garden salad and our honey sesame dressing.
If you have leftovers, place them in a lidded container for up to 3 days in the refrigerator.
To reheat, place in the microwave in a microwave safe container for 30 second intervals until heated throughout.

More Recipes featuring Chicken Thighs

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