Sheet Pan Honey-Glazed Chicken with Sweet Potato and Green Beans

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with honey glaze alongside tender sweet potatoes and crisp green beans for an easy all-in-one meal. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, sweet potato, peeled and cubed, trimmed green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 400 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 cups sweet potato, peeled and cubed
2 cups trimmed green beans
3 tbsp honey
1 tbsp Dijon mustard
2 tbsp olive oil
3 cloves minced garlic
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp honey, 1 tbsp Dijon mustard, 2 tbsp olive oil, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
Step 2: Place 6 bone-in chicken thighs on a large rimmed baking sheet. Add 2 cups peeled and cubed sweet potato and 2 cups trimmed green beans around the chicken.
Step 3: Brush the honey-mustard glaze generously over the chicken thighs and toss the sweet potatoes and green beans with any remaining glaze on the sheet.
Step 4: Roast for 30-35 minutes until the chicken registers 165°F internally and vegetables are tender, flipping the vegetables halfway through for even cooking.
Step 5: Remove from oven and let rest for 5 minutes before serving.