Honey BBQ Chicken Potatoes (Printable)
Roasted baby potatoes topped with honey BBQ chicken and melted cheddar for a satisfying, hearty meal.
# What's Needed:
→ Chicken
01 - 2 large boneless skinless chicken breasts (about 1 lb 2 oz)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - Salt and black pepper to taste
→ Potatoes
06 - 28 oz baby potatoes or Yukon Gold cut into bite-sized pieces
07 - 2 tbsp olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Honey BBQ Sauce
10 - 1/2 cup BBQ sauce gluten-free if needed
11 - 2 tbsp honey
12 - 1 tbsp apple cider vinegar
13 - 1 tsp Worcestershire sauce optional
→ Topping
14 - 3.5 oz shredded cheddar cheese
15 - 2 spring onions sliced
16 - Fresh parsley chopped for garnish
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Toss potatoes with olive oil, salt, and pepper in a bowl. Spread evenly on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden and tender.
03 - While potatoes roast, rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
04 - Heat a grill pan or skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until fully cooked, reaching an internal temperature of 165°F. Let rest for 5 minutes, then shred or dice.
05 - In a small saucepan over medium heat, whisk together BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce. Stir in the shredded chicken and heat until warmed through, about 2 to 3 minutes.
06 - Transfer roasted potatoes to a large oven-safe dish. Top with the honey BBQ chicken mixture, then sprinkle shredded cheddar cheese evenly over the top.
07 - Return the assembled dish to the oven for 5 to 7 minutes until the cheese is fully melted and bubbly.
08 - Remove from oven. Scatter sliced spring onions and chopped fresh parsley over the top. Serve hot.
# Tips for Success:
01 -
- The honey tempers the BBQ sauce just enough to make you want to lick the pan
- Everything cooks on one tray plus one skillet, so cleanup is almost suspiciously easy
02 -
- Letting the chicken rest before shredding is non-negotiable if you want it moist instead of stringy
- The honey BBQ sauce can burn quickly if you walk away, so stir it constantly once it is on the heat
03 -
- Pepper jack cheese instead of cheddar adds a slow-building heat that pairs wonderfully with the sweet sauce
- Double the honey BBQ sauce recipe and keep the extra in the fridge because you will want to drizzle it on everything