Honey BBQ Chicken Potatoes (Print)
Roasted baby potatoes topped with honey BBQ chicken and melted cheddar for a sweet, smoky, savory bite.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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 - 1.75 lbs 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 25–30 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 5–6 minutes per side until fully cooked (internal temperature reaches 165°F). Let rest 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 shredded chicken and heat until warmed through, about 2–3 minutes.
06 - Transfer roasted potatoes to a large oven-safe dish. Top with honey BBQ chicken mixture, then sprinkle evenly with cheddar cheese.
07 - Return the dish to the oven for 5–7 minutes, until cheese is melted and bubbly.
08 - Remove from oven. Scatter sliced spring onions and fresh parsley over the top. Serve hot.
# Expert Suggestions:
01 -
- The potato base soaks up every drop of that honey BBQ sauce like a built-in flavor sponge
- It looks like something from a restaurant but comes together with barely any effort on a weeknight
02 -
- Overcrowding the potatoes on the baking sheet is the fastest way to end up with steamed mushy chunks instead of crispy ones
- The apple cider vinegar in the sauce is not optional even if it seems like a strange addition, it genuinely changes the whole flavor balance
03 -
- Grating cheese from a block instead of buying pre-shredded makes a noticeable difference in how smoothly it melts over the hot chicken
- Letting the chicken rest before shredding is non-negotiable if you want it juicy rather than stringy and dry