Honey BBQ Chicken Potatoes (Printable)
Roasted baby potatoes topped with shredded honey BBQ chicken, melted cheddar, and fresh garnishes.
# What You 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 (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 the potatoes roast, rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper, coating evenly on all sides.
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 the roasted potatoes to a large oven-safe dish. Top with the honey BBQ chicken mixture, then sprinkle evenly with shredded cheddar cheese.
07 - Return the assembled dish to the oven for 5 to 7 minutes, until the cheese is fully melted and bubbling.
08 - Remove from the oven. Scatter sliced spring onions and chopped fresh parsley over the top. Serve hot.
# Expert Suggestions:
01 -
- The honey cuts through the smoky BBQ sauce in a way that makes you close your eyes on the first bite
- Everything cooks on one pan basically, which means almost zero cleanup on a night when you have none left to give
02 -
- Resting the chicken after searing is not a suggestion, the juices redistribute and that is the difference between moist shreds and dry cardboard
- The apple cider vinegar in the sauce is easy to overlook but removing it makes the whole thing taste one dimensional and overly sweet
03 -
- Spread the potatoes in a single layer with space between them, crowding the pan is the number one reason they steam instead of roast
- Use a sharp knife to slice the chicken while it is still warm because cold chicken shreds into jagged pieces that do not look or eat as well