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Friday 16 October 2026 19:00:12 GMT

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Honey Garlic Herb Baked Chicken with Sweet Potatoes Ingredients 1. Bone-In, Skin-On Chicken Thighs – 6 pieces 2. Sweet Potatoes – 2 medium, sliced into 1/2-inch rounds 3. Garlic – 6 cloves, minced 4. Olive Oil – 3 tbsp 5. Honey – 2 tbsp 6. Dijon Mustard – 1 tbsp 7. Fresh Lemon Juice – 2 tbsp 8. Lemon Zest – 1 tsp 9. Dried Thyme – 1 tsp 10. Dried Rosemary – 1 tsp 11. Paprika – 1 tsp 12. Salt – 1 1/2 tsp 13. Black Pepper – 1/2 tsp 14. Chicken Broth – 1/2 cup 15. Fresh Thyme – 4 sprigs 16. Fresh Parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 400°F and lightly grease a large baking dish with 1 tablespoon of olive oil, making sure the bottom is evenly coated. 2. Wash and dry the sweet potatoes, then slice them into even 1/2-inch rounds so they cook evenly and become tender without falling apart. 3. Arrange the sweet potato slices across the bottom of the baking dish and drizzle them with 1 tablespoon of olive oil. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and half of the dried thyme and rosemary. 4. Pat the chicken thighs completely dry with paper towels. This helps the skin brown properly during baking and allows the seasoning to adhere to the chicken. 5. In a small bowl, whisk together the remaining olive oil, minced garlic, honey, Dijon mustard, lemon juice, lemon zest, paprika, remaining thyme, remaining rosemary, remaining salt, and remaining black pepper. 6. Rub the honey-garlic herb mixture generously over every chicken thigh, working some of the mixture underneath the skin where possible for deeper flavor. 7. Place the seasoned chicken thighs skin-side up over the sweet potatoes. Pour the chicken broth carefully into the bottom of the dish, avoiding pouring it directly over the crispy chicken skin. 8. Tuck the fresh thyme sprigs between the chicken pieces and sweet potatoes. The herbs will infuse the broth and vegetables as everything roasts. 9. Bake uncovered for 40 to 50 minutes, or until the chicken is deeply golden and reaches an internal temperature of 165°F at the thickest part. 10. During the final 10 minutes of baking, spoon some of the flavorful pan juices over the sweet potatoes, leaving the chicken skin exposed so it can become crisp and caramelized. 11. Remove the baking dish from the oven and let the chicken rest for 5 to 10 minutes. Spoon the glossy pan juices over the chicken and sweet potatoes before serving. 12. Remove the thyme sprigs and garnish the entire dish with freshly chopped parsley. Serve the chicken hot alongside the roasted sweet potatoes, spooning the honey-garlic juices over each portion. Follow for more easy and delicious homemade recipes!

Honey Garlic Herb Baked Chicken with Sweet Potatoes Ingredients 1. Bone-In, Skin-On Chicken Thighs – 6 pieces 2. Sweet Potatoes – 2 medium, sliced into 1/2-inch rounds 3. Garlic – 6 cloves, minced 4. Olive Oil – 3 tbsp 5. Honey – 2 tbsp 6. Dijon Mustard – 1 tbsp 7. Fresh Lemon Juice – 2 tbsp 8. Lemon Zest – 1 tsp 9. Dried Thyme – 1 tsp 10. Dried Rosemary – 1 tsp 11. Paprika – 1 tsp 12. Salt – 1 1/2 tsp 13. Black Pepper – 1/2 tsp 14. Chicken Broth – 1/2 cup 15. Fresh Thyme – 4 sprigs 16. Fresh Parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 400°F and lightly grease a large baking dish with 1 tablespoon of olive oil, making sure the bottom is evenly coated. 2. Wash and dry the sweet potatoes, then slice them into even 1/2-inch rounds so they cook evenly and become tender without falling apart. 3. Arrange the sweet potato slices across the bottom of the baking dish and drizzle them with 1 tablespoon of olive oil. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and half of the dried thyme and rosemary. 4. Pat the chicken thighs completely dry with paper towels. This helps the skin brown properly during baking and allows the seasoning to adhere to the chicken. 5. In a small bowl, whisk together the remaining olive oil, minced garlic, honey, Dijon mustard, lemon juice, lemon zest, paprika, remaining thyme, remaining rosemary, remaining salt, and remaining black pepper. 6. Rub the honey-garlic herb mixture generously over every chicken thigh, working some of the mixture underneath the skin where possible for deeper flavor. 7. Place the seasoned chicken thighs skin-side up over the sweet potatoes. Pour the chicken broth carefully into the bottom of the dish, avoiding pouring it directly over the crispy chicken skin. 8. Tuck the fresh thyme sprigs between the chicken pieces and sweet potatoes. The herbs will infuse the broth and vegetables as everything roasts. 9. Bake uncovered for 40 to 50 minutes, or until the chicken is deeply golden and reaches an internal temperature of 165°F at the thickest part. 10. During the final 10 minutes of baking, spoon some of the flavorful pan juices over the sweet potatoes, leaving the chicken skin exposed so it can become crisp and caramelized. 11. Remove the baking dish from the oven and let the chicken rest for 5 to 10 minutes. Spoon the glossy pan juices over the chicken and sweet potatoes before serving. 12. Remove the thyme sprigs and garnish the entire dish with freshly chopped parsley. Serve the chicken hot alongside the roasted sweet potatoes, spooning the honey-garlic juices over each portion. Follow for more easy and delicious homemade recipes!

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