Honey Roasted Chicken and Sweet Potato Skillet

By [e-mail]

Ingredients

• Ingredients
• 4 chicken thighs or chicken breasts
• 5 tablespoons butter divided
• 4 tablespoons honey divided
• 1 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1 1/2 teaspoons Italian blend seasoning divided, (may sub about 1/2 teaspoon dried oregano + 1/4 teaspoon each dried thyme, dried basil, dried parsley)
• 1/2 teaspoon garlic powder
• 1 1/2 pounds sweet potatoes peeled and diced into 1-2 inch pieces
• 2 tablespoons dried cranberries
• 1/4 cup pecan halves
• fresh thyme for garnish

Preparation

Step 1

Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste, plus garlic powder and 1 teaspoon Italian seasoning.
In a large skillet over medium heat melt 3 tablespoons butter. Stir in 2 tablespoons honey. Add chicken to pan and brown on each side for 3-4 minutes. Scoot chicken to the sides of the skillet.
Add remaining butter and honey to the center of the skillet. Once butter is melted, add sweet potatoes and stir to coat in the honey-butter mixture. Sprinkle with remaining Italian seasoning, then add pecans and cranberries and stir to combine. Allow to cook for 3-4 minutes.
Transfer pan to preheated oven and bake for 10-15 minutes until chicken is cooked through. Garnish with fresh thyme and cracked black pepper and serve.
Recipe Notes
Chicken thighs can be boneless skinless, or bone-in with skin-on, completely your choice.