Honey Garlic Chicken with Sweet Potatoes & Green Beans

Wash and dry the sweet potatoes and green beans.

For this step: sweet potatoes, green beans

Peel and mince the garlic into a mixing bowl.

For this step: garlic

Whisk in the honey, soy sauce, half the olive oil, the paprika, thyme, and a little salt and pepper. Pour half the mixture into a small bowl and set it aside for glazing, away from the raw chicken.

For this step: honey, soy sauce, olive oil, paprika, dried thyme, salt, ground black pepper

Add the chicken to the bowl and turn to coat. Cover and refrigerate for 30 minutes.

For this step: boneless skinless chicken breasts

While the chicken marinates, heat the oven to 400°F.

Peel the sweet potatoes and cut them into bite-size pieces.

Spread the sweet potatoes on a large sheet pan and toss with the rest of the olive oil and a little salt and pepper.

For this step: olive oil, salt, ground black pepper

When the chicken has about 15 minutes left and the oven is hot, roast the sweet potatoes until they start to soften and brown at the edges, 15 minutes.

Push the sweet potatoes to the edges of the pan and lay the chicken in the center, discarding the marinade left in its bowl. Roast until the outside of the chicken turns opaque, 10 minutes.

While the chicken roasts, trim the green beans.

Add the green beans to the pan and toss them with the sweet potatoes and pan juices. Brush the chicken with some of the glaze.

Roast until the beans are crisp-tender, the sweet potatoes are browned and tender, and the chicken reaches 165°F in the thickest part, 10 to 15 minutes. Brush the chicken with the rest of the glaze for the final 5 minutes.

Move the chicken to a plate to rest for 5 minutes, leaving the vegetables on the pan to stay warm.

Serve the chicken with the sweet potatoes and green beans, spooning the pan juices over each plate.