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Honey BBQ chicken potatoes in a large skillet with crispy roasted potatoes, glossy BBQ sauce, melted cheddar, and chopped green onions

Honey BBQ Chicken Potatoes

Tender chicken and crispy roasted potatoes smothered in a sweet and smoky honey BBQ sauce. This easy one-pan meal is perfect for a weeknight dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup olive oil for the chicken
  • 1 tsp garlic powder for the chicken
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • 1 cup honey BBQ sauce store-bought or homemade
  • 2 lbs Yukon Gold potatoes scrubbed and cut into 1-inch cubes
  • 2 tbsp olive oil for the potatoes
  • 1 tsp garlic powder for the potatoes
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/2 cup shredded cheddar cheese optional topping
  • 1/4 cup green onions chopped, for garnish
  • sour cream or Greek yogurt optional, for serving
  • crispy fried onions optional topping
  • salt and freshly ground black pepper to taste

Equipment

  • Large baking sheet
  • Large skillet
  • Large mixing bowl
  • Meat thermometer
  • Paper towels

Method
 

  1. 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.
  2. 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.
  3. Roast potatoes for 35 to 40 minutes, flipping once halfway through, until golden brown and fork-tender.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

Soak and dry potatoes before roasting for maximum crispiness. Always use a meat thermometer to confirm chicken reaches 165 degrees F. Roast potatoes ahead and refrigerate for up to 2 days to save time on busy nights. Chicken thighs can be substituted for breasts for extra moisture.