In a large bowl, whisk together honey, soy sauce, minced garlic, olive oil, paprika, thyme, salt, and pepper until well combined. Add the chicken pieces, ensuring they are fully coated with the marinade. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 8 hours for deeper flavor absorption.

While the chicken is marinating, preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces and place them in a separate bowl. Drizzle them with olive oil, and sprinkle with salt and pepper. Toss well to coat, then spread the seasoned sweet potatoes evenly on a lined baking sheet, ready for roasting.

Place the baking sheet with sweet potatoes in the preheated oven and roast for about 15 minutes, or until they are just softened and starting to caramelize. Keep an eye on them, as a slightly golden hue will indicate they’re getting perfect.

Once the sweet potatoes are pre-roasted, carefully remove the baking sheet from the oven. Push the sweet potatoes to one side and create space on the other side for the marinated chicken. Arrange the chicken pieces in that space, then scatter the green beans around both the chicken and sweet potatoes.

Drizzle any remaining marinade over the chicken and vegetables for added flavor. Return the baking sheet to the oven and bake for an additional 20-25 minutes.

Once baked, take the honey garlic chicken and sweet potato out of the oven. Arrange everything beautifully on a large platter, spooning any pan juices over the top for moisture and flavor.