Juicy honey BBQ chicken served with crispy garlic parmesan Yukon gold potatoes. A satisfying weeknight dinner packed with bold flavor.

Scale

2 lbs boneless skinless chicken breasts

1 cup honey BBQ sauce

2 lbs Yukon gold potatoes

3/8 cup olive oil

2 tsp powdered garlic

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1/2 tsp dried rosemary

1/4 tsp dried thyme

Salt and black pepper to taste

1/2 cup shredded cheddar cheese

1/4 cup chopped green onions

Sour cream or Greek yogurt optional

Crispy fried onions optional

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1. Preheat oven to 400°F.

2. Cut Yukon gold potatoes into cubes and place in a large bowl.

3. Toss potatoes with olive oil, garlic powder, onion powder, paprika, cayenne, rosemary, thyme, salt, and pepper.

4. Spread potatoes on a baking sheet and roast for 30-35 minutes until crispy.

5. Season chicken breasts with salt and pepper.

6. Cook chicken in a skillet over medium heat for 5-6 minutes per side.

7. Brush honey BBQ sauce over chicken and cook until glaze caramelizes slightly.

8. Sprinkle cheddar cheese over potatoes during the final minutes of roasting.

9. Serve honey BBQ chicken with garlic parmesan potatoes and garnish with green onions.

Cut potatoes evenly so they roast consistently.

For extra flavor mix parmesan with the cheddar cheese.

Leftovers keep well for up to 4 days in the refrigerator.