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Sheet Pan Honey Garlic Chicken & Roasted Sweet Potatoes

A balanced one-pan dinner with sticky honey garlic glazed chicken, caramelized sweet potato cubes, and tender-crisp broccoli roasted together using a staged method for perfect results in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into bite-sized pieces; thighs recommended for juiciness
  • 2 large sweet potatoes peeled and cut into uniform 1-inch cubes
  • 2 cups broccoli florets or trimmed asparagus
  • 2 tbsp olive oil divided
  • 0.33 cup honey real honey recommended
  • 3 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar or apple cider vinegar
  • 4 cloves garlic minced
  • 1 tsp dried oregano or rosemary
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • sesame seeds and sliced green onions for garnish

Equipment

  • Large sheet pan
  • Parchment paper or foil
  • small mixing bowl
  • whisk
  • Instant read thermometer

Method
 

  1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
  2. Whisk together the honey, soy sauce, rice vinegar, minced garlic, oregano, salt, and pepper. Measure out 3 tablespoons and set aside separately for the finishing glaze.
  3. Place the sweet potato cubes on the sheet pan. Drizzle with 1 tablespoon olive oil and a pinch of salt. Toss and spread in a single layer. Roast for 10 to 12 minutes.
  4. Remove the pan. Move the sweet potatoes to one side and add the chicken pieces to the other. Pour the main portion of the honey garlic sauce over the chicken and toss to coat. Return to the oven for 10 minutes.
  5. Remove the pan again. Add the broccoli or asparagus to open spaces and drizzle with the remaining tablespoon of olive oil. Return to the oven for a final 8 to 10 minutes until the chicken reaches 165°F and the vegetables are tender-crisp.
  6. Immediately after removing from the oven, drizzle the reserved 3 tablespoons of honey garlic sauce over the hot chicken and sweet potatoes.
  7. Scatter sesame seeds and sliced green onions over the top and serve directly from the pan.

Notes

Cube Consistency: Cut sweet potatoes to a uniform 1-inch size. Larger pieces stay hard while smaller ones overcook before the chicken is done. Staged Roasting: Do not skip the head start for the sweet potatoes. Adding everything at once produces uneven results across all three components. Honey Burning: If the glaze caramelizes too fast, reduce oven temperature to 375°F and add 5 minutes to the chicken stage. Hot Honey Variation: Add 1/2 teaspoon red pepper flakes to the glaze or use hot honey as part of the finishing drizzle. Storage: Refrigerate in airtight containers for up to 4 days. Add a splash of soy sauce before reheating. Serving: Works over jasmine rice, quinoa, or brown rice for extra heartiness.