Honey Lemon Chicken with Roasted Sweet Potatoes

Steps

1. 1

   Preheat your oven to 200°C (400 °F) (400°F (200 °C)) for the sweet potatoes.

2. 2

   Place the cubed sweet potatoes on a baking tray or in an air fryer basket. Cover with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.

3. 3

   Roast the sweet potatoes. If using an oven, bake for 25–30 minutes at 200°C (400 °F) (400°F (200 °C)), flipping halfway through. If using an air fryer, cook for 15–18 minutes at 200°C (400 °F) (400°F (200 °C)), shaking every 5 minutes.

   Start 30-minute timer
4. 4

   In a large bowl, combine the diced chicken thigh fillets with paprika, cayenne pepper, garlic powder, onion powder, 2 tablespoons of olive oil, the juice of half a lemon, salt, and pepper. Mix until the chicken is thoroughly coated.

5. 5

   Arrange the chicken in a single layer on a separate baking sheet or air fryer tray. If using an oven, preheat to 220°C (425 °F) (430°F (220 °C)) and bake for 18–22 minutes. If using an air fryer, cook at 200°C (400 °F) (400°F (200 °C)) for 12–15 minutes.

   Start 22-minute timer
6. 6

   With 5 to 10 minutes remaining on the chicken's cook time, remove the tray, give the chicken a mix, and add the green beans to the tray. Return to the heat to finish cooking.

   Start 10-minute timer
7. 7

   While the chicken and beans are still steaming hot from the oven or air fryer, add the salted butter, minced garlic, fresh parsley, honey, and the remaining lemon juice directly to the tray or a mixing bowl.

8. 8

   Stir everything together until the butter is melted and the chicken and beans are glazed in the honey-lemon sauce.

9. 9

   Serve the honey lemon chicken and green beans on top of the roasted sweet potato cubes.