Honey BBQ Chicken Potatoes (Printable)
Roasted baby potatoes topped with honey BBQ chicken and melted cheddar for a hearty, flavor-packed meal.
# What You'll Need:
→ 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 - 1 lb 12 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
→ Topping
14 - 3.5 oz shredded cheddar cheese
15 - 2 spring onions sliced
16 - Fresh parsley chopped for garnish
# Directions:
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.
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 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 with shredded cheddar cheese.
07 - Return the dish to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
08 - Remove from the oven. Scatter sliced spring onions and fresh parsley over the top. Serve hot.
# Expert Advice:
01 -
- The honey and BBQ sauce combo creates this sticky, caramelized glaze that clings to every single piece of chicken
- It tastes like something from a barbecue joint but comes together with zero fancy techniques
02 -
- Overcrowding the potato pan is the number one way to end up with steamed instead of roasted potatoes
- Letting the chicken rest before shredding keeps all those juices locked in instead of bleeding onto your cutting board
03 -
- Sear the chicken in the same pan you plan to use for the sauce so those browned bits on the bottom become part of the flavor
- Spread the cheese in an even layer rather than clumping it so every forkful gets that melted pull