This easy and simple honey roasted chicken and sweet potatoes skillet is everything you want in a hearty, comforting Fall meal. This tasty one pan meal will be ready in about 30 minutes and you will love the flavors!
1 ½teaspoonsItalian blend seasoningdivided, (may sub about ½ teaspoon dried oregano + ¼ teaspoon each dried thyme, dried basil, dried parsley)
1 ½poundssweet potatoespeeled and diced into 1-2 inch pieces
fresh thymefor garnish
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.
Chicken thighs can be boneless skinless, or bone-in with skin-on, completely your choice.