Print Recipe

Honey-Baked Chicken and Sweet Potatoes

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  • 1 (3 pound) broiler-fryer chicken, quartered
  • 1 (1 pound) can sweet potatoes, drained
  • 1/4 cup bottled clear French dressing
  • 1/4 cup honey
  • 1/4 teaspoon dried tarragon leaves
  • Salt and pepper to taste


  1. Heat oven to 375 degrees F.
  2. Sprinkle chicken with salt and pepper to taste. Place chicken skin side down in a lightly buttered 9 x 13-inch baking dish.
  3. Mix together honey, French dressing and tarragon. Brush chicken lightly with some of the mixture.
  4. Bake for 30 minutes, brushing occasionally.
  5. Turn chicken skin side up and brush lightly with honey mixture.
  6. Bake 10 minutes longer.
  7. Add sweet potatoes and bake 10 to 15 minutes longer, brushing chicken and potatoes occasionally with remaining honey mixture.
  8. Serve with pan juices.

Yield: 4 servings