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Honey BBQ Chicken Potatoes

Honey BBQ Chicken Potatoes feature crispy roasted baby potatoes layered with browned skillet chicken and gooey melted cheddar, finished with a sweet smoky honey BBQ glaze. Bake everything until the cheese melts and the sauce turns glossy, so each bite has tender, savory, and sticky texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
Honey BBQ Sauce
  • 0.75 cup barbecue sauce
  • 3 tbsp honey
  • 1 tbsp Worcestershire sauce
Toppings
  • 1.5 cup shredded cheddar cheese
  • 2 green onions
  • 4 bacon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F (220°C). Adjust a rack to the middle so the potatoes roast evenly and brown on top.
  2. Toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Mix until the potatoes look evenly coated and glossy.
  3. Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 25 minutes, stirring once halfway, until edges look crisp and lightly browned.
Cook and glaze the chicken
  1. Toss the cubed boneless skinless chicken breasts with olive oil, onion powder, smoked paprika, and salt. Make sure all pieces are evenly seasoned.
  2. Heat a cast iron skillet over medium-high heat and cook the chicken until browned and cooked through. Stir occasionally and cook until the center is no longer pink.
  3. Pour in half of the honey BBQ sauce and toss the chicken to coat. Cook for 1 minute so the glaze looks sticky and glossy on the chicken.
Assemble and bake
  1. Remove the potatoes from the oven and transfer them to a casserole dish. Keep any browned bits from the sheet—they add flavor.
  2. Top the potatoes with the glazed chicken. Spread it out so every scoop gets chicken and sauce.
  3. Sprinkle with shredded cheddar cheese. Cover the top evenly so the cheese melts into a layer.
  4. Drizzle the remaining honey BBQ sauce over the top. Bake for 10 minutes until the cheese is melted and bubbling at the edges.
  5. Garnish with cooked and crumbled bacon and sliced green onions before serving. Finish with fresh onion for a bright pop of flavor.

Notes

For extra-crisp potatoes, keep them in a single layer on the sheet pan and avoid overcrowding. Store leftovers in the refrigerator up to 3 days; reheat covered at 350°F (175°C) until hot, adding a splash of BBQ sauce if needed. Freezing is not ideal due to the potatoes’ texture after thawing. For a lighter option, use turkey bacon and part-skim cheddar to reduce fat while keeping the same sweet-smoky sauce profile.