Hearty Roasted Chicken and Sweet Potatoes

If you ask me, roasted chicken and sweet potatoes is pure comfort food magic.

This classic dinner combination brings together tender, golden-brown chicken with naturally sweet potatoes that get just the right amount of caramelization in the oven. The chicken skin turns crispy while the meat stays juicy inside.

It’s a straightforward recipe that lets simple ingredients do all the talking – just a few herbs, some olive oil, and a hot oven are all you need. The sweet potatoes cook right alongside the chicken, soaking up all those good pan drippings.

It’s one of those reliable meals that makes the whole house smell amazing and never fails to bring everyone to the table.

What Kind of Sweet Potatoes Should I Use?

For roasting, you’ll find two main types of sweet potatoes at most grocery stores – the orange-fleshed Jewel or Garnet varieties, and the lighter-colored Hannah sweet potatoes. The orange ones tend to be sweeter and softer when cooked, making them perfect for this recipe. They’ll caramelize nicely in the oven and complement the honey and butter in the dish. Just make sure to pick sweet potatoes that feel firm and heavy for their size, without any soft spots or blemishes. If you’re having trouble cutting them, try microwaving the whole potato for 1-2 minutes first to soften it slightly – this makes peeling and cubing much easier while still maintaining the right texture for roasting.

Options for Substitutions

This cozy roasted dinner is pretty adaptable – here’s what you can swap if needed:

• Chicken thighs: While chicken thighs give you the juiciest result, you can use chicken breasts – just reduce cooking time by about 5-7 minutes to prevent them from drying out.
• Butter: You can replace butter with olive oil or melted coconut oil in equal amounts. For a dairy-free version, use plant-based butter substitutes.
• Honey: Maple syrup or agave nectar work great as alternatives – use the same amount. Brown sugar is also an option, but reduce to 3 tablespoons total.
• Sweet potatoes: Regular potatoes, butternut squash, or carrots can step in for sweet potatoes. Keep the pieces similar in size for even cooking.
• Dried cranberries: Try raisins, dried cherries, or chopped dried apricots if you don’t have cranberries on hand.
• Pecans: Any nuts will work here – try walnuts, almonds, or even pumpkin seeds for a nut-free option.
• Italian seasoning: Out of Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or use herbs de Provence for a different but tasty twist.

Watch Out for These Mistakes While Roasting

The biggest challenge when roasting chicken and sweet potatoes together is getting both components to cook evenly – cutting your sweet potatoes into uniform 1-2 inch pieces ensures they’ll be perfectly tender when the chicken is done. A common mistake is overcrowding the pan, which leads to steaming instead of roasting; make sure to use a large enough baking dish where ingredients can be arranged in a single layer with some space between them. To achieve that golden-brown skin on your chicken, pat the pieces completely dry before seasoning, and avoid the temptation to repeatedly open the oven door, which lets out heat and extends cooking time. For the best results, check the chicken’s internal temperature with a meat thermometer (it should reach 165°F), and let it rest for 5-10 minutes after cooking so the juices redistribute throughout the meat.

What to Serve With Roasted Chicken and Sweet Potatoes?

Since this dish already includes protein and starchy sweet potatoes, I like to balance it out with some green vegetables on the side. A simple steamed broccoli or roasted Brussels sprouts would work perfectly, and you can even cook them on the same pan if there’s room! For a fresh element, try serving a light mixed green salad with a lemon vinaigrette – the bright, citrusy dressing helps cut through the richness of the buttery chicken and honey-glazed sweet potatoes. If you want to round out the meal even more, some warm dinner rolls are great for soaking up all those tasty pan juices.

Storage Instructions

Keep Fresh: Place your leftover chicken and sweet potatoes in an airtight container and pop it in the fridge. They’ll stay good for up to 4 days. I like to keep the pecans separate so they stay crunchy – just add them fresh when you’re ready to eat!

Freeze: This dish freezes really well! Put everything except the pecans in a freezer-safe container and it’ll keep for up to 3 months. Just remember to label it with the date so you know when you made it. The sweet potatoes might be a bit softer after freezing, but they’ll still taste great.

Reheat: To warm up your leftovers, pop them in the microwave for 2-3 minutes, stirring halfway through. For better results, reheat in the oven at 350°F for about 15-20 minutes – this helps keep the chicken skin crispy. Add fresh pecans and a sprinkle of thyme just before serving to make it taste almost like new!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 100-110 g
• Fat: 120-130 g
• Carbohydrates: 180-200 g

Ingredients

• 4 chicken thighs (or use chicken breasts)
• 5 tablespoons butter (separated)
• 4 tablespoons honey (separated)
• 1 teaspoon salt (adjust as desired)
• ¼ teaspoon black pepper (adjust as desired)
• 1 ½ teaspoons italian seasoning mix
• ½ teaspoon garlic powder
• 1 ½ pounds sweet potatoes (peeled and cut into 1-2 inch cubes)
• 2 tablespoons dried cranberries
• ¼ cup pecan halves
• Fresh thyme (for topping)

Step 1: Preheat Oven and Season Chicken

Before you begin cooking, preheat your oven to 375 degrees Fahrenheit.

Season the chicken with salt, pepper, garlic powder, and 1 teaspoon of Italian seasoning to enhance the flavor of the chicken.

Step 2: Cook the Chicken

In a large skillet, melt 3 tablespoons of butter over medium heat.

Once melted, stir in 2 tablespoons of honey.

Add the seasoned chicken to the pan and brown each side for about 3-4 minutes, ensuring a nice golden crust forms.

Once browned, move the chicken to the sides of the skillet to make room for the next ingredients.

Step 3: Prepare Sweet Potatoes and Mix Additional Ingredients

Add the remaining 2 tablespoons of butter and honey to the center of the skillet.

Once the butter has melted, add the sweet potatoes and stir them to ensure they are well-coated with the honey-butter mixture.

Sprinkle the sweet potatoes with the remaining Italian seasoning.

Add the pecans and cranberries to the skillet and stir to combine the flavors.

Let this mixture cook for 3-4 minutes, allowing the potatoes to start becoming tender.

Step 4: Bake to Finish Cooking

Transfer the entire skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is thoroughly cooked and the sweet potatoes are tender.

The combination of oven heat will help all the flavors meld together for a delicious finish.

Step 5: Garnish and Serve

After removing the skillet from the oven, garnish the dish with fresh thyme and a sprinkle of cracked black pepper for added flavor.

Serve the dish hot, ensuring each serving gets a bit of chicken, sweet potatoes, and the cranberry-pecan mixture.

Enjoy your savory and sweet chicken dish!