Description
A delicious and healthy dinner featuring honey garlic chicken thighs served with roasted sweet potatoes.
Ingredients
Scale
- 1 lb chicken thighs (bone-in, skin-on)
- 2 large sweet potatoes (peeled and cubed)
- 1/3 cup honey (agave syrup can be used as substitute)
- 4 garlic cloves (minced)
- 1/4 cup soy sauce (tamari is a gluten-free alternative)
- 2 tbsp olive oil (for cooking sweet potatoes)
- salt (to taste)
- black pepper (to taste)
- fresh parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes into 1-inch pieces. Toss them with olive oil, salt, and pepper until well-coated.
- Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
- In a small bowl, whisk together honey, minced garlic, and soy sauce until combined.
- Pat the chicken thighs dry with paper towels, then season generously with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat until it shimmers.
- Add the chicken thighs skin-side down to the skillet, cooking until golden brown, about 6-7 minutes. Flip and sear for another 4-5 minutes.
- Drizzle the honey garlic sauce over the browned chicken. Let it simmer for a minute.
- Once roasted, gently add the sweet potatoes to the skillet, mixing with the chicken and sauce.
- Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes until the chicken is cooked through.
- Remove from the oven and sprinkle fresh parsley over the dish before serving.
Notes
- Agave syrup can be used as a substitute for honey.
- Tamari is a gluten-free alternative to soy sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with roasted sweet potatoes
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 125mg