In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, paprika, thyme, salt, and pepper to create a flavorful marinade. Place the chicken in the bowl, ensuring it is well-coated. Cover and refrigerate for at least 30 minutes, up to 8 hours for best flavor.

Preheat your oven to 400°F (200°C). This temperature is perfect for roasting, allowing the chicken to cook through while the sweet potatoes caramelize beautifully. Prepare a baking sheet by lining it with parchment paper for easy cleanup later.

Peel and cube the sweet potatoes into uniform pieces. Toss them in a bowl with olive oil, salt, and pepper until well-coated. Spread the sweet potatoes evenly onto the prepared baking sheet.

Place the baking sheet with sweet potatoes in the preheated oven and bake for 15 minutes to begin softening them.

After 15 minutes, remove the baking sheet and arrange the marinated chicken pieces on the same sheet. Add green beans around the chicken and sweet potatoes, then drizzle any remaining marinade over the dish.

Return the baking sheet to the oven and bake everything together for 20-25 minutes, ensuring the chicken reaches an internal temperature of 165°F (75°C).

Carefully transfer the honey garlic chicken, sweet potatoes, and green beans onto a serving platter. Spoon pan juices over the top for added moisture and flavor. Garnish with fresh herbs if desired.