Honey Baked Chicken with Mashed Sweet Potatoes


Kitchen Notes

Last week’s honey salad was about as healthy as a recipe can get. So since we behaved last week I decided to switch gears and make a recipe that is full of flavor and might even be classified as a dessert. This chicken came out incredibly moist, savory and perfectly balanced the honey sweet potatoes. Very easy to make and both of us cleaned our plates without a problem. The original recipe says to use a whole chicken, but I feel like it added a lot of extra work. Buying your favorite pre-cut pieces of chicken will save you some time.

To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately.

Servings: 4
Active time: 30 mins
Total time: 1 hr 15 mins

Honey Baked Chicken

(Mashed Sweet Potatoes recipe below)


  • 3 to 3 1/2-pounds chicken
  • 1 tablespoon kosher salt
  • 1/2 tablespoon fresh cracked pepper
  • 1 ounce Sage Honey
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh thyme leaves


  1. Preheat the oven to 400 degrees F.
  2. Season by rubbing the chicken with salt and black pepper
  3. In a small bowl combine the honey, lemon zest, and juice
  4. Place the chicken in the oven for about 15 minutes
  5. Remove the chicken and brush half of the honey mixture over the chicken and sprinkle half the thyme over the chicken.
  6. Return to oven and cook for another 25-30 minutes or until a meat thermometer reaches 180 degrees F.
  7. Remove the chicken from the oven and brush the remaining honey mixture and sprinkle the rest of the thyme

Mashed Sweet Potatoes


  • 2 pounds sweet potatoes
  • 1/2 cup heavy cream
  • 3 tablespoons brown sugar
  • 3 tablespoons butter
  • 2 tablespoons honey
  • Pinch each of salt and pepper


  1. Preheat the oven to 350 degrees F
  2. Place the potatoes on a foil lined baking sheet and bake until tender and they begin to ooze- roughly one hour and 15 minutes. Remove from oven and let potatoes cool off enough to handle with your hands.
  3. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Mix in the cream, sugar, butter, syrup, salt and pepper,  and mash all ingredients together until the potato mixture is smooth. Cover to keep warm until ready to serve.

Recipes from Emeril Lagasse of the Food Network. Original Recipe here.

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