Honey BBQ Chicken Potatoes is one of those dinners that hits different on a busy weeknight. Juicy chicken coated in a sweet and smoky sauce, sitting on top of golden crispy roasted potatoes, all made in one pan. I started making this when I needed something hearty that my whole family would eat without complaints, and it has been a regular at our table ever since.
Table of Contents
Ingredients for Honey BBQ Chicken Potatoes
I always keep smoked paprika and a good honey BBQ sauce stocked because this recipe moves fast once you start. Here is everything you need to pull it together.
For the Chicken:
- 2 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (I recommend not skipping this, it adds real smoky depth)
- 1/4 tsp cayenne pepper, optional
- Salt and freshly ground black pepper, to taste
- 1 cup honey BBQ sauce (store-bought works great here)
For the Potatoes:
- 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes (my preference for their buttery texture)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper, to taste
Optional Toppings:
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- Sour cream or Greek yogurt for serving
- Crispy fried onions (in my experience, these add a great crunch on top)
Step-by-Step Instructions
I recommend starting the potatoes first since they take the longest. Once they are in the oven, you have plenty of time to prep and cook the chicken without any rushing.
Step 1: Preheat your oven to 400 degrees F. If you want extra crispy potatoes, soak the cubed potatoes in cold water for 30 minutes first to remove excess starch. Drain and pat completely dry before seasoning.
Step 2: Toss the dried potato cubes with 2 tbsp olive oil, garlic powder, rosemary, thyme, salt, and pepper in a large bowl. Spread them in a single layer on a large baking sheet. Do not crowd the pan or they will steam instead of roast.
Step 3: Roast the potatoes for 35 to 40 minutes, flipping once at the halfway mark, until they are golden brown on the outside and fork-tender inside. Keep them in the oven while you cook the chicken.
Step 4: Cut the chicken breasts into uniform 1-inch cubes and pat them completely dry with paper towels. This step is important for getting a proper sear. Toss with olive oil, garlic powder, onion powder, smoked paprika, cayenne if using, salt, and pepper.
Step 5: Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned on all sides and the internal temperature reads 165 degrees F on a meat thermometer.
Step 6: Reduce the heat to low. Pour in the honey BBQ sauce and stir to coat every piece evenly. Simmer for 2 to 3 minutes until the sauce tightens slightly and becomes glossy.
Step 7: Add the roasted potatoes directly into the skillet and stir gently to combine. If using cheddar, sprinkle it over the top, cover the skillet for 1 to 2 minutes until melted, then top with green onions and serve immediately.
Best Sides to Serve with Honey BBQ Chicken Potatoes
This dish is satisfying on its own, but the right sides add freshness and balance that really round out the whole meal.
Classic Coleslaw: The cool, creamy crunch of coleslaw is one of the best pairings for honey BBQ chicken potatoes. It cuts through the richness of the sauce and adds a refreshing contrast on the plate.
Garlic Roasted Vegetables: Roasted vegetables with garlic complement the smoky BBQ flavor beautifully and keep the meal cohesive without adding anything heavy.
Baked Garlic Parmesan Potato Wedges: If you want to double up on the potato goodness, these crispy wedges make a fun and crowd-pleasing addition for family nights or casual gatherings.
Healthy Sauteed Vegetables: A quick saute of seasonal vegetables adds color, nutrients, and a light contrast to the bold flavors of the BBQ chicken.
Crispy Oven Roasted Cauliflower: The nutty, slightly charred flavor of roasted cauliflower pairs surprisingly well with sweet and smoky sauces, making it a great low-carb side option.
Crusty Bread: A thick slice of crusty bread is perfect for scooping up any honey BBQ sauce left in the skillet. Nothing goes to waste.
How to Store and Reheat Your Leftovers
Store leftover honey BBQ chicken potatoes in an airtight container in the refrigerator for up to 3 days. The flavors actually get better overnight as the chicken soaks up more of the sauce.
I recommend reheating in a skillet over medium-low heat with a small splash of water or extra BBQ sauce to keep everything moist and prevent the chicken from drying out. The oven at 350 degrees F for about 10 to 12 minutes also works well if you want to re-crisp the potatoes.
Pro tip: roast the potatoes ahead of time and store them separately in the fridge for up to 2 days. On dinner night, just cook the chicken fresh and combine everything in the skillet. It cuts your active cook time significantly and makes weeknight dinners even easier.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are actually a great swap. They stay juicier and are more forgiving if slightly overcooked. Just make sure the internal temperature reaches 165 degrees F before serving.
How do I get really crispy potatoes?
Soak the cubed potatoes in cold water for 30 minutes before roasting, then dry them completely before tossing with oil and seasonings. This removes excess starch and gives you a much crispier result.
Can I make this in a slow cooker?
Absolutely. Add the potatoes to the slow cooker first, then place the seasoned chicken on top, and pour the honey BBQ sauce over everything. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken with two forks before serving.
Honey BBQ Chicken Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400 degrees F. Optional: soak cubed potatoes in cold water for 30 minutes to remove excess starch for extra crispiness. Drain and pat completely dry before seasoning.
- Toss dried potato cubes with 2 tbsp olive oil, garlic powder, rosemary, thyme, salt, and pepper. Spread in a single layer on a large baking sheet without crowding.
- Roast potatoes for 35 to 40 minutes, flipping once halfway through, until golden brown and fork-tender.
- Pat chicken cubes dry with paper towels. Toss with olive oil, garlic powder, onion powder, smoked paprika, cayenne if using, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Cook chicken in a single layer for 5 to 7 minutes, turning occasionally, until browned on all sides and internal temperature reaches 165 degrees F.
- Reduce heat to low. Pour in honey BBQ sauce and stir to coat evenly. Simmer for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Add roasted potatoes to the skillet and stir gently to combine. If using cheddar, sprinkle over the top and cover for 1 to 2 minutes until melted. Garnish with green onions and serve immediately.
