Honey BBQ Chicken Potatoes

Ingredients for Honey BBQ Chicken Potatoes

After making this dish more times than I can count, I learned that the quality of your BBQ sauce and how you prep your potatoes make the biggest difference. I always use Yukon Gold potatoes here because they hold their shape and have that naturally buttery flavor that pairs so well with the sauce.

For the Chicken:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (do not skip this, it adds the smoky depth that makes the dish)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 1 cup Honey BBQ sauce, store-bought or homemade (I recommend Sweet Baby Ray’s Honey BBQ for a rich, balanced flavor)

For the Potatoes:

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes (in my experience, soaking them in cold water for 30 minutes before roasting gives you crispier results)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste

Optional Toppings:

• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Sour cream or Greek yogurt, for serving
• Crispy fried onions

Step-by-Step Instructions

I recommend reading through all the steps before you start. Getting the potatoes into the oven first is the key to timing everything perfectly so the chicken and potatoes finish at the same time.

Step 1: Preheat your oven to 400 degrees F. If you soaked your potatoes in cold water, drain and pat them completely dry before seasoning.

Step 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. Make sure every piece is evenly coated.

Step 3: Spread the potatoes in a single layer on a large baking sheet. Do not crowd them. Use two baking sheets if needed. Roast for 30 to 40 minutes, flipping halfway through, until golden brown and fork-tender.

Step 4: While the potatoes roast, cut the chicken into 1-inch cubes and pat them dry with paper towels. This step is important for getting a good sear instead of steaming.

Step 5: Toss the chicken in a bowl with 1/4 cup olive oil, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper until fully coated.

Step 6: Heat a large skillet over medium-high heat. Add chicken in a single layer. 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 your skillet is small to avoid steaming the chicken.

Step 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 and smells amazing.

Step 8: Add the roasted potatoes to the skillet and gently stir everything together so the potatoes are coated in the sauce.

Step 9: If using cheese, sprinkle shredded cheddar over the top, cover the skillet, and let it melt for 1 to 2 minutes.

Step 10: Garnish with chopped green onions and crispy fried onions. Serve immediately with sour cream or Greek yogurt on the side.

What to Serve with Honey BBQ Chicken Potatoes

This dish is bold, smoky, and filling, so the best sides keep things light, fresh, or creamy to balance it out.

Simple Green Salad: A crisp salad with a tangy vinaigrette cuts right through the richness of the BBQ sauce and adds a fresh contrast to every bite. It is one of the best sides for Honey BBQ Chicken Potatoes when you want something light.

Coleslaw: Creamy coleslaw brings a cool, crunchy texture that pairs beautifully with the warm, saucy chicken and potatoes. The slight tang of the slaw balances the sweetness of the honey BBQ perfectly.

Roasted Vegetables: Bell peppers, zucchini, or onions roasted alongside the potatoes add color, nutrition, and extra flavor. Toss them in olive oil and pop them on the second baking sheet while the potatoes roast.

Texas Roadhouse Smothered Chicken: If you love saucy, comforting chicken dinners, this smothered chicken recipe is another crowd-pleaser worth adding to your weekly rotation right alongside this dish.

Bang Bang Chicken Pasta: For nights when you want to round out the meal with something a little heartier, this pasta brings a creamy, spicy kick that complements bold BBQ flavors really well.

High Protein Chicken Ranch Quesadilla: Got leftover Honey BBQ chicken? Stuff it into a quesadilla the next day. This recipe shows you exactly how to turn leftover chicken into a satisfying next-day lunch.

Storage and Serving Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this a great recipe to make ahead for meal prep.

To reheat, warm in a skillet over medium-low heat with a splash of water or extra BBQ sauce to loosen things up. You can also microwave in 60-second intervals, stirring between each round. I recommend the skillet method for the best texture.

Pro tip: This dish works great as a meal prep base. Portion it into containers with a simple side salad for easy grab-and-go lunches. You can also swap in chicken thighs for an even juicier result, as shown in this Bobby Flay Chicken Thighs recipe for inspiration on seasoning technique.

FAQs

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.

Print Recipe Save to Pins

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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.