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Sheet Pan Honey BBQ Chicken and Roasted Potatoes

Tender chicken chunks and golden roasted potatoes coated in a sweet, smoky honey BBQ glaze — a complete one-pan dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized chunks
  • 1 lb baby gold or red potatoes diced into 1/2-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 salt and black pepper to taste
  • 0.5 cup BBQ sauce smoky and slightly tangy variety recommended
  • 0.25 cup honey
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 2 tbsp green onions or fresh parsley sliced or chopped for garnish

Equipment

  • Large rimmed baking sheet
  • parchment paper
  • small mixing bowl
  • Instant read thermometer
  • pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss diced potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet.
  3. Roast potatoes alone for 10 to 12 minutes until just beginning to soften and pick up color at the edges.
  4. While potatoes roast, whisk together BBQ sauce, honey, soy sauce, and smoked paprika in a small bowl. Reserve roughly half the glaze for finishing.
  5. Toss chicken chunks with the remaining tablespoon of olive oil and a pinch of salt and pepper. Remove the pan from the oven, push potatoes to one side, and add chicken in a single layer on the other half. Brush half the glaze over both the chicken and potatoes.
  6. Return pan to oven and bake for 15 to 20 minutes until chicken reaches an internal temperature of 165°F and potatoes are completely fork-tender.
  7. Remove from oven and immediately brush the remaining glaze over the chicken. For deeper caramelization, broil for 2 minutes watching closely. Garnish with green onions or parsley and serve.

Notes

Storage: Store in an airtight container for up to 4 days. Reheat in a 375°F oven for 10 to 12 minutes or in an air fryer at 375°F for 5 to 6 minutes. Variations: Add Sriracha or chipotle powder to the glaze for heat. Swap gold potatoes for sweet potato cubes for extra fiber. Add bell pepper strips or zucchini chunks to the pan with the chicken. Use boneless skinless chicken thighs for a more forgiving cook. Tips: Do not crowd the pan — use two pans if needed to keep everything in a single layer. Always use a thermometer to check doneness rather than relying on timing alone.