One-Pan Honey BBQ Chicken and Potatoes – Easy, Sticky, and Satisfying

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This is the kind of weeknight dinner that makes you feel like you’ve got it all together. Tender chicken, crispy-edged potatoes, and a glossy honey BBQ sauce that caramelizes in the oven—everything cooks in one pan. No juggling multiple pots, no complicated steps, and cleanup is a breeze.

It’s sweet, smoky, and a little tangy, with just enough heat if you want it. Serve it straight from the pan and watch it disappear.

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One-Pan Honey BBQ Chicken and Potatoes - Easy, Sticky, and Satisfying

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs (you can use boneless thighs or breasts; adjust time)
• Potatoes: 1.5 pounds baby potatoes or Yukon Golds, cut into 1-inch pieces
• Olive oil: 2–3 tablespoons
• Salt and black pepper
• Garlic powder and onion powder
• Smoked paprika (or regular paprika)
• BBQ sauce: 1/2 cup (your favorite brand)
• Honey: 2–3 tablespoons
• Apple cider vinegar (or lemon juice): 1 tablespoon
• Hot sauce or chili flakes (optional, for heat)
• Fresh parsley or green onions for garnish (optional)

Instructions

• Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it to prevent sticking.
• Prep the potatoes: Halve or quarter baby potatoes so they’re about 1 inch thick. Toss with 1–2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Spread on the pan, leaving space for the chicken.
• Season the chicken: Pat thighs dry. Rub with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Place on the pan, skin side up, nestled among the potatoes.
• Make the honey BBQ glaze: In a small bowl, mix 1/2 cup BBQ sauce, 2–3 tablespoons honey, 1 tablespoon apple cider vinegar, and a dash of hot sauce if you like. Taste and adjust—more honey for sweet, more vinegar for tang, more hot sauce for kick.
• Roast, then glaze: Bake for 20 minutes. Remove the pan and brush a generous layer of sauce over the chicken and a light coating over the potatoes. Flip the potatoes for even browning.
• Finish roasting: Return to the oven for 15–20 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the potatoes are tender and golden. Brush a final thin layer of sauce in the last 5 minutes for extra shine.
• Crisp and rest: If you want more char, broil for 1–2 minutes, watching closely. Let the chicken rest for 5 minutes before serving so the juices settle.
• Garnish and serve: Sprinkle with chopped parsley or green onions. Spoon any sticky pan juices over the potatoes. Serve right from the pan.

Why This Recipe Works

This recipe delivers big flavor with minimal effort because it uses the oven’s heat to do most of the work. The potatoes are cut small so they roast at the same pace as the chicken.

A quick homemade honey BBQ sauce adds a sticky-sweet glaze that clings to everything and caramelizes beautifully. Cooking on one pan means all the flavors mingle—potatoes pick up savory chicken drippings and taste richer. And you can tweak the sauce to be spicier, tangier, or smokier based on what you like.

Shopping List

• Chicken: 4 bone-in, skin-on chicken thighs (you can use boneless thighs or breasts; adjust time)
• Potatoes: 1.5 pounds baby potatoes or Yukon Golds, cut into 1-inch pieces
• Olive oil: 2–3 tablespoons
• Salt and black pepper
• Garlic powder and onion powder
• Smoked paprika (or regular paprika)
• BBQ sauce: 1/2 cup (your favorite brand)
• Honey: 2–3 tablespoons
• Apple cider vinegar (or lemon juice): 1 tablespoon
• Hot sauce or chili flakes (optional, for heat)
• Fresh parsley or green onions for garnish (optional)

How to Make It

1. Preheat the oven: Set to 425°F (220°C).

   Line a large sheet pan with parchment or lightly oil it to prevent sticking.

2. Prep the potatoes: Halve or quarter baby potatoes so they’re about 1 inch thick. Toss with 1–2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Spread on the pan, leaving space for the chicken.
3. Season the chicken: Pat thighs dry.

   Rub with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Place on the pan, skin side up, nestled among the potatoes.

4. Make the honey BBQ glaze: In a small bowl, mix 1/2 cup BBQ sauce, 2–3 tablespoons honey, 1 tablespoon apple cider vinegar, and a dash of hot sauce if you like. Taste and adjust—more honey for sweet, more vinegar for tang, more hot sauce for kick.
5. Roast, then glaze: Bake for 20 minutes.

   Remove the pan and brush a generous layer of sauce over the chicken and a light coating over the potatoes. Flip the potatoes for even browning.

6. Finish roasting: Return to the oven for 15–20 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the potatoes are tender and golden. Brush a final thin layer of sauce in the last 5 minutes for extra shine.
7. Crisp and rest: If you want more char, broil for 1–2 minutes, watching closely.

   Let the chicken rest for 5 minutes before serving so the juices settle.

8. Garnish and serve: Sprinkle with chopped parsley or green onions. Spoon any sticky pan juices over the potatoes. Serve right from the pan.

How to Store

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in a 350°F (175°C) oven for 10–12 minutes to keep the skin a bit crisp. The microwave works in a pinch, but the skin won’t stay crispy. For freezing, remove the bones and freeze chicken and potatoes in a sealed container for up to 2 months.

Thaw overnight in the fridge and reheat in the oven until hot.

Why This is Good for You

• Protein-rich: Chicken thighs provide satisfying protein and iron, helping keep you full.
• Complex carbs: Potatoes offer potassium, vitamin C, and fiber—especially if you keep the skins on.
• Balanced energy: The honey adds quick energy, while the protein and starch keep it steady.
• Customizable sauce: You control the sweetness and sodium by adjusting honey and picking a lower-sugar, lower-sodium BBQ sauce.

What Not to Do

• Don’t overcrowd the pan. Crowding traps steam and leads to soggy potatoes and pale chicken. Use a large sheet pan or two smaller ones.
• Don’t skip drying the chicken. Moisture prevents crisping and good browning.
• Don’t add all the sauce at the start. It can burn. Glaze halfway through and again near the end.
• Don’t cut potatoes too large. Big chunks won’t cook through at the same pace as the chicken.
• Don’t forget to rest the chicken. Resting keeps it juicy.

Alternatives

• Different cuts: Use boneless, skinless thighs (cook about 25–30 minutes total) or chicken breasts (20–25 minutes; glaze early and don’t overcook).
• Swap the potatoes: Try sweet potatoes, but cut them slightly larger so they don’t over-soften.

  Add red onions or bell peppers in the last 15 minutes for extra color and sweetness.

• Make it smoky or spicy: Add 1 teaspoon chipotle chili powder or a spoonful of adobo sauce to the glaze.
• Grill option: Par-cook potatoes in the microwave until just tender, then grill everything on a foil-lined tray and glaze at the end.
• No honey? Use maple syrup. The flavor is deeper but still caramelizes nicely.
• Gluten-free: Most BBQ sauces are gluten-free, but check labels to be sure.

FAQ

Can I use frozen chicken?

It’s best to thaw chicken first for even cooking and proper browning. If you must cook from frozen, expect uneven results and longer cook time.

Thaw safely in the fridge overnight or use a cold water bath in a sealed bag.

What if my potatoes aren’t done when the chicken is?

Remove the chicken to a plate and loosely cover with foil. Keep roasting the potatoes until tender and crisp, then return the chicken for a minute to re-warm. Next time, cut the potatoes a bit smaller.

How do I prevent the sauce from burning?

Apply the glaze halfway through and again in the last 5 minutes.

Keep the oven at 425°F and broil only briefly at the end if you want char. Using parchment or a lightly oiled pan also helps.

Can I make this ahead?

Yes. Season the chicken and prep the potatoes up to 24 hours ahead.

Store separately in the fridge. Mix the sauce and keep it covered. When ready, assemble on the pan and roast.

What sides go well with this?

It’s a full meal on its own, but a crisp green salad, steamed green beans, or coleslaw adds freshness.

Cornbread or garlic bread is great for soaking up extra sauce.

Is this too sweet?

Not if you balance it. Reduce the honey to 1 tablespoon and add extra vinegar or a squeeze of lemon. Using a tangier BBQ sauce also keeps the sweetness in check.

How do I know the chicken is done?

Use an instant-read thermometer.

The thickest part should reach 165°F (74°C). Juices should run clear, and the skin should be nicely browned.

Can I add vegetables?

Yes. Add carrots or Brussels sprouts at the start.

Add bell peppers, red onions, or zucchini in the last 15 minutes so they don’t overcook. Toss them lightly with oil and a pinch of salt first.

Final Thoughts

One-pan meals are about making dinner feel doable, and this Honey BBQ Chicken and Potatoes does exactly that. It’s reliable, flexible, and packed with flavor, with almost no cleanup.

Keep the ingredients on hand, tweak the sauce to your taste, and you’ve got a crowd-pleasing dinner any night of the week. Simple steps, big payoff, and a pan you’ll want to scrape clean.