Description
A delicious and simple one-pan meal featuring tender boneless chicken breasts glazed with a sweet and smoky honey BBQ sauce, paired with caramelized sweet potatoes. This easy bake dinner combines natural sweetness and savory flavors for a wholesome, comforting dish perfect for busy weeknights.
Ingredients
Scale
Chicken and Sweet Potatoes
- 4 boneless, skinless chicken breasts
- 2 medium sweet potatoes (about 1 pound), diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Honey BBQ Glaze
- 1/4 cup honey
- 1/2 cup BBQ sauce (smoky variety recommended)
Optional Garnish
- Fresh herbs (such as parsley or thyme), for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the optimal temperature for roasting the chicken and sweet potatoes evenly.
- Toss Ingredients: In a large bowl, combine the boneless chicken breasts and diced sweet potatoes. Drizzle with olive oil, sprinkle with salt and pepper, and toss thoroughly to coat all pieces evenly for flavor and a perfect roast.
- Prepare Glaze: In a separate bowl, whisk together the honey and smoky BBQ sauce until the mixture is smooth and well combined—this will create a glossy, flavorful glaze.
- Arrange in Baking Dish: Place the chicken breasts on one side of a large baking dish and spread the diced sweet potatoes evenly on the other side, ensuring everything is in a single layer for even cooking.
- Brush with Glaze: Generously brush the honey BBQ glaze over the chicken breasts, coating them thoroughly to lock in moisture and add a sweet, smoky flavor during baking.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through, golden brown, and caramelized, and the sweet potatoes are tender when pierced with a fork.
- Garnish and Serve: Optionally, sprinkle fresh herbs over the dish before serving to add a pop of color and fresh aroma.
Notes
- Ensure sweet potatoes are cut into evenly sized pieces to cook uniformly alongside the chicken.
- If you prefer crispier skin or edges on the chicken and sweet potatoes, broil for an additional 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- This recipe can easily be doubled or halved depending on servings needed.
