Description
This One-Pan Honey BBQ Chicken & Sweet Potatoes recipe is a delicious, easy-to-make dinner featuring tender, juicy chicken breasts glazed with a sweet and tangy honey BBQ sauce alongside perfectly roasted sweet potatoes. With simple ingredients and minimal cleanup, it’s a perfect weeknight meal that’s both satisfying and wholesome.
Ingredients
Scale
Chicken and Sweet Potatoes
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Honey BBQ Sauce
- 1/2 cup honey BBQ sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet to prevent sticking.
- Season and arrange sweet potatoes: Place the cubed sweet potatoes on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle garlic powder, smoked paprika, salt, and black pepper over them. Toss well to coat the sweet potatoes evenly, then spread them out in a single layer.
- Prepare and season chicken: Drizzle the remaining 1 tablespoon olive oil over the chicken breasts, then season both sides with salt and black pepper. Place the chicken on the opposite side of the baking sheet from the sweet potatoes.
- Mix and brush sauce: In a small bowl, whisk together the honey BBQ sauce, honey, apple cider vinegar, and crushed red pepper flakes if using. Brush half of this sauce evenly over the chicken breasts.
- First roast: Roast the chicken and sweet potatoes in the oven for 25 minutes.
- Mid-roast glaze and toss: Remove the pan from the oven. Brush the chicken breasts with the remaining honey BBQ sauce. Toss the sweet potatoes gently to promote even browning and redistribute seasoning.
- Final roast: Return the pan to the oven and roast for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
- Garnish and serve: Once done, sprinkle the chopped fresh parsley over the chicken and sweet potatoes before serving.
Notes
- You can substitute chicken thighs for breasts if preferred for a juicier result.
- Add broccoli florets or green beans to the pan during the last 15 minutes of baking for a complete balanced meal.
- Leftovers reheat well, making this recipe suitable for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sweet potatoes
- Calories: 420
- Sugar: 20 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
