Ingredients:
2 boneless, skinless chicken breasts (or thighs if preferred)
2 medium sweet potatoes, peeled and cubed
4 medium carrots, peeled and sliced into rounds
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon smoked paprika
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme (or dried)
1 tablespoon fresh parsley (optional, for garnish)

Instructions:
Preheat your oven to 400°F (200°C).
Prepare the vegetables:

In a large bowl, toss the cubed sweet potatoes and sliced carrots with 1 tablespoon of olive oil, cinnamon, salt, and pepper.
Spread them out evenly on a baking sheet lined with parchment paper.
Season the chicken:

In a small bowl, mix together the remaining olive oil, honey, smoked paprika, minced garlic, and balsamic vinegar.

Season the chicken breasts with salt and pepper, then coat them with the honey and spice mixture.
Roast:

Place the chicken breasts on the baking sheet with the sweet potatoes and carrots.
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
Finish the dish:

After roasting, remove from the oven and let the chicken rest for a few minutes before slicing.
Serve the chicken on a plate with the caramelized sweet potatoes and carrots. Drizzle any pan juices over the top.
Garnish (optional):

Sprinkle freshly chopped parsley and thyme over the dish for a burst of color and added flavor.

This dish combines the savory richness of roasted chicken with the sweetness of caramelized carrots and sweet potatoes, making it a hearty, comforting, and easy-to-make dinner perfect for any occasion!