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One-Pan Honey BBQ Chicken Sweet Potatoes with glazed chicken breasts and caramelized sweet potato cubes on sheet pan

One-Pan Honey BBQ Chicken & Sweet Potatoes

Tender chicken breasts glazed with sweet and tangy honey BBQ sauce alongside perfectly roasted sweet potatoes, all cooked on a single pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • salt and black pepper to taste
  • 1/2 cup honey BBQ sauce
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large baking sheet
  • Small bowl for sauce
  • Basting brush

Method
 

  1. Preheat your oven to 400°F and lightly grease a large baking sheet to prevent sticking.
  2. Place the cubed sweet potatoes on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle garlic powder, smoked paprika, salt, and black pepper over them. Toss well to coat evenly and spread in a single layer with space between pieces.
  3. Drizzle the remaining 1 tablespoon olive oil over the chicken breasts and season both sides with salt and black pepper. Place the chicken on the opposite side of the baking sheet from the sweet potatoes.
  4. In a small bowl, whisk together the honey BBQ sauce, honey, apple cider vinegar, and crushed red pepper flakes if using. Brush roughly half of this sauce evenly over the chicken breasts.
  5. Roast the chicken and sweet potatoes in the oven for 25 minutes.
  6. Remove the pan from the oven. Brush the chicken breasts with the remaining honey BBQ sauce and gently toss the sweet potatoes to promote even browning.
  7. Return the pan to the oven and roast for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender with golden brown edges.
  8. Let the chicken rest for 5 minutes, then sprinkle the chopped fresh parsley over the chicken and sweet potatoes before serving.

Notes

You can substitute chicken thighs for breasts if preferred for juicier results. Add broccoli florets or green beans during the last 15 minutes for a complete meal. Cut sweet potatoes into uniform 1-inch cubes for even roasting. Leftovers store well for up to 3 days and can be frozen for up to 2 months.