1. Can I use chicken breasts instead of chicken thighs in this recipe?

Yes, you can definitely use chicken breasts instead of chicken thighs. While chicken thighs tend to be juicier and more flavorful, chicken breasts will still work well in this dish. Just be sure to check for doneness, as chicken breasts may cook a bit faster than thighs.

2. Can I make this recipe ahead of time?

Yes, you can prep the ingredients ahead of time. Chop the sweet potatoes and season the chicken, then store them in separate airtight containers in the fridge. When you're ready to cook, simply follow the recipe's instructions. You can also make the dish entirely in advance, then reheat it in the oven before serving.

3. Is this recipe suitable for meal prepping?

Yes, this Honey Roasted Chicken and Sweet Potatoes recipe is perfect for meal prepping. The dish stores well in the refrigerator for up to 3-4 days. Simply reheat in the microwave or oven for a quick and easy meal during the week.

4. Can I use other vegetables in place of sweet potatoes?

While sweet potatoes are ideal for this recipe, you can substitute other root vegetables such as regular potatoes, carrots, or parsnips. Just keep in mind that the cooking time may vary depending on the type and size of the vegetable used.

Honey Roasted Chicken and Sweet Potatoes – 30-Minute Recipe

Name: Honey Roasted Chicken and Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 3 tablespoons unsalted butter; 2 tablespoons honey; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 large sweet potatoes, peeled and diced; 1/4 cup dried cranberries; 1/4 cup pecan halves; Fresh thyme for garnish

Description

Honey Roasted Chicken and Sweet Potatoes is a simple yet flavorful dish featuring juicy chicken thighs roasted with sweet potatoes and a honey butter glaze. The combination of savory and sweet makes this meal a perfect choice for any weeknight dinner or a cozy family gathering.

Ingredients

Scale

4 bone-in, skin-on chicken thighs
3 tablespoons unsalted butter
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 large sweet potatoes, peeled and diced
1/4 cup dried cranberries
1/4 cup pecan halves
Fresh thyme for garnish

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Instructions

Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, garlic powder, and Italian seasoning.
In a large skillet, melt butter over medium heat and stir in honey to make the honey butter sauce.
Brown the chicken thighs in the skillet for 3-4 minutes on each side, then move to the edges of the skillet.
In the center of the skillet, add the diced sweet potatoes and stir them into the honey butter sauce. Add the cranberries and pecans.
Transfer the skillet to the oven and bake for 10-15 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender.
Remove from the oven, garnish with fresh thyme, and serve hot.

Notes

For an even cook, make sure to cut the sweet potatoes into uniform pieces.
If you prefer chicken breasts, you can substitute them, but be mindful of the cooking time as breasts cook faster.
If you prefer a nut-free version, you can skip the pecans and substitute sunflower seeds.
To ensure the chicken is fully cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Oven Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 20g
Sodium: 700mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 20g
Cholesterol: 85mg