• Monika Siecinski

One Pan Honey Garlic Chicken with Sweet Potato and Veggies

Another #InstaLive recipe coming at you! This is a super easy, quick, sooo delicious and highly nutritious meal that you can prepare for the entire family.


6 skinless, boneless chicken thighs (organic)

2 cups brussels sprouts, cut lengthwise

1 cup Jerusalem artichoke, cut into 1 inch pieces

1 sweet potato, cubed (organic)

1 tablespoon extra virgin olive oil

1-2 garlic cloves, minced

juice of 1/2 lemon

Herbamere, to taste

black pepper, to taste

Honey Garlic Marinade:

1-2 garlic cloves, minced

1 sprig of each fresh rosemary and thyme

2 tablespoon extra virgin olive oil

2 teaspoons honey, raw/unpasteurized

Celtic sea salt and pepper, to taste


Heat oven to 375°F. Prepare baking sheet lined with parchment paper and set aside.

Place vegetables on baking sheet. Drizzle with olive oil. Sprinkle minced garlic, Herbamere and pepper. Lastly, squeeze lemon juice over veggies. Set aside and prepare marinade.

Combine all marinade ingredients in bowl and mix thoroughly. Coat each chicken thigh evenly with marinade. Place chicken on baking sheet and bake for 15 minutes. Toss vegetables and turn chicken over and bake for another 10-15 minutes. Enjoy!