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Easy Honey Mustard Baked Chicken Recipe with Crispy Sweet Potato Wedges

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A simple and flavorful weeknight dinner featuring honey mustard glazed baked chicken breasts paired with crispy roasted sweet potato wedges. Ready in under 40 minutes, this recipe is perfect for busy evenings and is naturally gluten-free and dairy-free.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • 3 tablespoons honey (raw or wildflower honey works great for depth)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil (extra virgin recommended)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 large sweet potatoes (about 1 lb / 450g), washed and cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Optional garnishes: Fresh parsley or thyme, chopped
  • Optional: Lemon wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and pepper until smooth.
  3. Place the chicken breasts in a shallow dish or resealable bag and pour the honey mustard mixture over them, coating fully. Marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge.
  4. Toss the sweet potato wedges in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  5. Spread the sweet potato wedges in a single layer on a baking sheet, avoiding overcrowding.
  6. Place the marinated chicken on a wire rack set over another baking sheet. If no rack is available, place chicken directly on a lined baking tray.
  7. Bake both the chicken and sweet potato wedges in the oven for 25-30 minutes, flipping the wedges halfway through. Chicken is done when internal temperature reaches 165°F (74°C).
  8. If wedges need extra crisping, broil for 1-2 minutes, watching carefully to avoid burning.
  9. Let the chicken rest for 5 minutes before slicing. Garnish with fresh herbs and a squeeze of lemon if desired. Serve hot.

Notes

Cut sweet potato wedges evenly for consistent crispiness. Avoid overcrowding the pan to prevent steaming. Marinate chicken for at least 15 minutes but no longer than 4 hours to avoid texture changes. Let chicken rest before slicing to keep it juicy. Warm honey slightly if crystallized for easier mixing. Flip wedges halfway through baking for even browning.

Nutrition

Keywords: honey mustard chicken, baked chicken, sweet potato wedges, easy dinner, gluten-free, dairy-free, weeknight meal, crispy sweet potatoes

Find it online: https://freshforkful.com/easy-honey-mustard-baked-chicken-recipe-with-crispy-sweet-potato-wedges/