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

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.