Go Back
Honey BBQ Chicken Potatoes: The Ultimate One-Pan Comfort Meal

Honey BBQ Chicken Potatoes: The Ultimate One-Pan Comfort Meal

Savory roasted potatoes meet tender chicken breast in a glossy, sweet, and smoky glaze. This hearty one-pan meal delivers a perfect balance of textures and flavors that the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless skinless chicken breasts cubed 1-inch
  • 1/4 cup olive oil for sautéing
  • 1 teaspoon garlic powder dried
  • 1 teaspoon onion powder dried
  • 1/2 teaspoon smoked paprika for color
  • 1/4 teaspoon cayenne pepper optional kick
  • salt and black pepper to taste
  • 1 cup Honey BBQ sauce high quality
Potatoes
  • 2 lbs Yukon Gold potatoes cubed 1-inch
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon garlic powder dried
  • 1/2 teaspoon dried rosemary crushed
  • 1/4 teaspoon dried thyme dried
  • salt and black pepper to taste
Toppings
  • 1/2 cup shredded cheddar cheese sharp
  • 1/4 cup green onions chopped
  • sour cream for serving
  • crispy fried onions for garnish

Equipment

  • Large Baking Sheet
  • large skillet
  • Mixing bowls
  • Chef Knife
  • Spatula

Method
 

Main Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a large rimmed baking sheet for the potatoes.
  2. Wash, scrub, and cut the Yukon Gold potatoes into uniform 1-inch cubes to ensure even roasting.
  3. Toss the potato cubes in a bowl with 2 tablespoons olive oil, garlic powder, rosemary, thyme, salt, and pepper.
  4. Spread the potatoes in a single layer on the baking sheet and roast for 30-40 minutes until golden, flipping halfway.
  5. Pat the cubed chicken dry with paper towels and toss with olive oil, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
  6. Brown the chicken in a large skillet over medium-high heat for 5-7 minutes until the internal temperature reaches 165°F.
  7. Lower the heat and pour the Honey BBQ sauce over the chicken, simmering for 2-3 minutes until the glaze is thick and sticky.
  8. Add the roasted potatoes into the skillet with the chicken and toss gently to coat every piece in the sauce.
  9. Top with shredded cheddar cheese and cover the pan for 1-2 minutes until the cheese is completely melted.
  10. Finish the dish with a garnish of green onions and crispy fried onions before serving with a side of sour cream.

Notes

For the best results, ensure the potatoes are cut into equal sizes so they finish roasting at the same time. If you are using this for meal prep, store the sour cream and crispy onions separately to maintain the best texture when reheating. Leftovers keep well in an airtight container for up to four days in the refrigerator.