Description
This honey garlic chicken with roasted vegetables is a flavorful, one-pan dinner that combines sweet and savory glazed chicken with tender roasted sweet potatoes and crisp green beans. It’s a high-protein, nutrient-rich meal perfect for meal prep or busy weeknights. With a simple marinade and minimal cleanup, it’s both healthy and satisfying.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 3 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp paprika
For the vegetables:
- 2 medium sweet potatoes, peeled and diced
- 2 cups green beans, trimmed and halved
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
· Preheat your oven to 400°F (200°C).
· In a small bowl, whisk together honey, garlic, soy sauce, olive oil, black pepper, and paprika. This will be your marinade.
· Place chicken in a large bowl or zip-top bag, pour half the marinade over it, and let it sit for 15–30 minutes (optional but recommended).
· While chicken is marinating, prep your veggies: Toss diced sweet potatoes and green beans with 1 tbsp olive oil, salt, and pepper.
· Line a baking sheet with parchment paper or foil. Arrange chicken on one side, and spread vegetables on the other side.
· Brush remaining marinade over the chicken, making sure it’s coated evenly.
· Bake in the oven for 25–30 minutes, or until the chicken reaches 165°F (75°C) and the sweet potatoes are tender. Optional: For a caramelized finish, broil the tray for an extra 2–3 minutes.
· Remove from oven, let rest for 5 minutes, and serve hot!
Notes
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Marinate the chicken for at least 15 minutes (30 preferred) for maximum flavor.
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Sweet potatoes should be diced small to ensure they cook fully in 25–30 minutes.
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For extra flavor, add fresh thyme, rosemary, or lemon zest before baking.
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Always let the chicken rest after baking for juicier results.
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Can be prepped ahead and stored for up to 4 days for easy, healthy lunches.