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Honey BBQ Chicken Potatoes

Tender chicken and crispy roasted potatoes smothered in a sweet and smoky Honey BBQ sauce. This easy one-pan meal is perfect for a weeknight dinner and comes together with simple, satisfying ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup olive oil for the chicken
  • 1 tsp garlic powder for the chicken
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika do not skip
  • 1/4 tsp cayenne pepper optional
  • salt and freshly ground black pepper to taste
  • 1 cup Honey BBQ sauce store-bought or homemade
  • 2 lbs Yukon Gold potatoes scrubbed and cut into 1-inch cubes
  • 2 tbsp olive oil for the potatoes
  • 1 tsp garlic powder for the potatoes
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/2 cup shredded cheddar cheese optional topping
  • 1/4 cup chopped green onions for garnish
  • sour cream or Greek yogurt for serving
  • crispy fried onions for garnish

Equipment

  • Large baking sheet
  • Large skillet
  • Large mixing bowl

Method
 

  1. Preheat your oven to 400 degrees F.
  2. In a large mixing bowl, toss the cubed potatoes with 2 tablespoons of olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on a large baking sheet. Do not overcrowd. Use two baking sheets if needed. Roast for 30 to 40 minutes, flipping halfway through, until golden brown and fork-tender.
  4. While the potatoes roast, cut the chicken into 1-inch cubes and pat completely dry with paper towels.
  5. In a large bowl, toss the chicken with 1/4 cup olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper if using, salt, and pepper until fully coated.
  6. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until lightly browned on all sides and the internal temperature reaches 165 degrees F. Work in batches if needed.
  7. Reduce heat to low. Pour the Honey BBQ sauce over the chicken and stir to coat. Simmer for 2 to 3 minutes until the sauce thickens slightly.
  8. Add the roasted potatoes to the skillet and gently stir to combine, making sure the potatoes are coated in the sauce.
  9. If using cheese, sprinkle shredded cheddar over the top, cover the skillet, and let melt for 1 to 2 minutes.
  10. Garnish with chopped green onions and crispy fried onions. Serve immediately with sour cream or Greek yogurt on the side.

Notes

For extra crispy potatoes, soak cubed potatoes in cold water for 30 minutes before roasting, then pat completely dry. Chicken thighs can be substituted for chicken breasts. Store leftovers in an airtight container in the refrigerator for up to 3 days.