Name: Honey BBQ Chicken with Garlic Roasted Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup ketchup (good quality); 1/2 cup honey; 1/4 cup apple cider vinegar; 2 tablespoons light brown sugar, packed; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; 4 boneless, skinless chicken breasts; Salt and black pepper to taste; 1-2 tablespoons oil (for searing, optional); 2 pounds small new potatoes or baby potatoes, scrubbed clean; 3-4 cloves garlic, minced; 1/4 cup olive oil; 1 teaspoon dried oregano (or Italian herb mix); 1/2 teaspoon dried rosemary (optional); Salt and black pepper to taste; Fresh parsley, chopped, for garnish

Introduction

This delightful Honey BBQ Chicken with Garlic Potatoes Dinner is a true crowd-pleaser, combining savory, sweet, and tangy flavors in one wholesome dish. Tender chicken breasts coated in homemade honey BBQ sauce are baked to perfection and served alongside crispy, flavorful garlic roasted potatoes. It’s an easy recipe that delivers restaurant-quality results right at home.

A white plate filled with three pieces of honey BBQ chicken at the front. Each piece has a dark, glossy BBQ sauce layer with visible herbs sprinkled on top, showing a textured surface and slightly charred edges. Behind the chicken are many small, round garlic potatoes, some whole and some halved, with a golden-yellow color and tiny green herb pieces on them. A small white bowl of dark BBQ sauce sits in the background on a white marbled texture. The overall image looks warm and inviting with detailed textures of the chicken and potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Honey BBQ Sauce:

1 cup ketchup
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons light brown sugar, packed
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste

For the Chicken:

4 boneless, skinless chicken breasts
Salt and black pepper to season
Oil for searing (optional)

For the Garlic Roasted Potatoes:

2 pounds small new potatoes or baby potatoes, scrubbed
3-4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary (optional)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C) for the chicken and 400°F (200°C) for the potatoes (these can be baked separately or timed accordingly).

Step 2: Make the honey BBQ sauce by combining ketchup, honey, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper in a bowl. Mix well and set aside.

Step 3: Pat chicken breasts dry with paper towels, then season lightly with salt and black pepper on both sides.

Step 4: (Optional) Heat a little oil in a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown. This step adds extra flavor but can be skipped.

Step 5: Place the chicken breasts in a baking dish and spoon about half of the honey BBQ sauce over them, coating each piece well. Reserve the remaining sauce for basting and serving.

Step 6: Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Halfway through baking, brush the chicken with more of the reserved sauce.

Step 7: While the chicken cooks, prepare the potatoes. If using larger potatoes, cut them into uniform pieces; small baby potatoes can be left whole.

Step 8: (Optional) Par-boil the potatoes in boiling water for 5-7 minutes until slightly tender but still firm. Drain well.

Step 9: In a large bowl, toss the potatoes with minced garlic, olive oil, dried oregano, dried rosemary (if using), salt, and black pepper until evenly coated.

Step 10: Spread the potatoes in a single layer on a baking sheet, ensuring they are not crowded.

Step 11: Roast the potatoes in the oven at 400°F (200°C) for 30-40 minutes until golden and crispy, flipping halfway through.

Step 12: Once the chicken is done, remove it from the oven and let it rest for 5-10 minutes before slicing against the grain. Drizzle with any remaining BBQ sauce.

Step 13: Transfer the roasted potatoes to a serving dish and sprinkle with fresh chopped parsley.

Step 14: Serve the honey BBQ chicken alongside the garlic roasted potatoes and enjoy!

Tips & Variations

Use a meat thermometer to avoid overcooking the chicken; remove it once it reaches 165°F (74°C) for juiciness.

Rest the chicken before slicing to keep it moist and tender.

Cut potatoes into uniform sizes for even cooking and crispiness.

Don’t overcrowd the baking sheet when roasting potatoes to ensure they crisp up nicely.

Adjust the heat by omitting or increasing cayenne pepper in the BBQ sauce according to your taste.

The honey BBQ sauce can be prepared a day ahead and refrigerated to save time.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust baking time to 25-30 minutes until they reach 165°F (74°C) internally.

Is it necessary to sear the chicken before baking?

Searing is optional but recommended for extra flavor and a nice crust. If short on time, you can skip searing and bake the chicken directly with the sauce.