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Sheet pan of Honey BBQ Chicken and Potatoes fresh from the oven with golden caramelized edges and fresh parsley garnish

Honey BBQ Chicken and Potatoes

A sticky, smoky one-pan dinner made with tender chicken breast pieces and golden baby potatoes tossed in a homemade honey BBQ sauce and roasted until caramelized and delicious.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 2 lbs baby potatoes Yukon Gold preferred, halved or quartered
  • 1/2 cup olive oil extra virgin preferred
  • 1/2 cup honey raw honey preferred
  • 1/2 cup BBQ sauce thick and smoky variety recommended
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Instant read meat thermometer

Method
 

  1. Preheat your oven to 400 degrees F and position the rack in the center for even heat distribution.
  2. Add the chicken pieces and halved potatoes to a large mixing bowl. Drizzle with olive oil and toss until every piece is evenly coated.
  3. In a separate small bowl, whisk together the honey, BBQ sauce, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth and fully combined.
  4. Pour the honey BBQ sauce over the chicken and potatoes. Toss well until everything is thoroughly coated and glossy.
  5. Spread everything in a single layer on a large rimmed baking sheet. If crowded, use two pans. Crowding causes steaming rather than roasting and prevents crispy edges.
  6. Bake for 30 to 35 minutes, stirring once at the halfway mark. Chicken is done when it reaches an internal temperature of 165 degrees F and the potatoes are fork-tender with golden, slightly crispy edges. If the chicken browns too fast before the potatoes finish, loosely tent the pan with foil and continue baking.
  7. Remove from the oven, scatter fresh chopped parsley over the top, and serve immediately.

Notes

Use Yukon Gold baby potatoes and quarter them rather than halving for faster, more even cooking. A thick smoky BBQ sauce caramelizes best. Do not crowd the pan or ingredients will steam instead of roast. If potatoes are undercooked when chicken finishes, tent the chicken loosely with foil and return the pan to the oven for 5 more minutes. Leftovers keep refrigerated for up to 3 days and reheat best in a 375 degree F oven for 10 minutes.