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 (optional)
→ Topping
14 - 3.5 oz shredded cheddar cheese
15 - 2 spring onions, sliced
16 - Fresh parsley, chopped (for garnish)
# How-to Steps:
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 pepper.
04 - Heat a grill pan or skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side, or until fully cooked to an internal temperature of 165°F. Let rest 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, then sprinkle with 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 vinegar trick in the sauce makes it taste like something from a proper barbecue joint
- Potatoes underneath catch all those drippings and turn into the best part of the whole dish
02 -
- Cutting the potatoes too large means they will not be done by the time the chicken is ready, so aim for bite sized pieces
- Letting the chicken rest before shredding is not optional, it is the difference between moist and dry meat
03 -
- Line your baking sheet with parchment paper or you will spend twenty minutes scrubbing baked on potato starch
- The grill pan leaves those beautiful char marks on the chicken that add a layer of flavor a regular skillet just cannot replicate