Go Back
–+ servings
Sheet Pan Honey Garlic Chicken and Sweet Potatoes with broccoli

Sheet Pan Honey Garlic Chicken and Sweet Potatoes

Juicy, caramelized honey garlic chicken thighs roasted on a single sheet pan with tender sweet potato cubes and crisp broccoli florets. Coated in a sticky sweet-savory garlic glaze, this easy 30-minute weeknight dinner requires minimal prep and virtually zero cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Sheet Pan Meals
Calories: 440
Ingredients Method Nutrition

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 2 medium sweet potatoes peeled & cut in ½-inch cubes
  • 3 cups fresh broccoli florets
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt and black pepper
Sticky Honey Garlic Glaze
  • ⅓ cup pure honey
  • ¼ cup low-sodium tamari or soy sauce
  • 5 cloves fresh garlic minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon toasted sesame seeds & scallions for garnish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) with the rack in the center position. Line a large rimmed baking sheet pan with parchment paper or heavy-duty foil.
  2. In a small bowl or mason jar, whisk together the honey, low-sodium tamari, minced garlic, apple cider vinegar, and the dissolved cornstarch slurry until smooth and blended.
  3. Place the diced sweet potatoes on one side of the sheet pan. Drizzle with 1 tablespoon olive oil, half the smoked paprika, salt, and pepper. Toss to coat and spread out in a single layer.
  4. Arrange the chicken thigh pieces and broccoli florets on the other side of the pan. Drizzle with the remaining olive oil, paprika, salt, and pepper.
  5. Pour half of the honey garlic sauce all over the chicken and sweet potatoes, using a brush or spoon to coat evenly. Reserve the remaining sauce for the final glaze.
  6. Roast in the preheated oven for 18 to 20 minutes, flipping the chicken and tossing the sweet potatoes halfway through, until the sweet potatoes are fork-tender and chicken reaches an internal temperature of 165°F (74°C).
  7. Switch the oven to broil on HIGH for 2 to 3 minutes to caramelize the edges into a sticky, golden finish. Watch closely to prevent burning.
  8. Remove from oven, drizzle with the reserved honey garlic glaze, and garnish generously with toasted sesame seeds and freshly sliced scallions. Serve immediately over warm jasmine rice or fluffy quinoa.

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 38gProtein: 34gFat: 16gSaturated Fat: 3.5gCholesterol: 115mgSodium: 580mgPotassium: 680mgFiber: 5gSugar: 22gVitamin A: 14200IUVitamin C: 62mgCalcium: 65mgIron: 2.4mg

Tried this recipe?

Let us know how it was!