Tender chicken and crispy roasted potatoes smothered in a sweet and smoky Honey BBQ sauce. This easy one-pan meal is perfect for a weeknight dinner!

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1. Preheat oven to 400°F (200°C).

2. Wash and cube the potatoes into 1-inch pieces.

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

4. Spread potatoes on a baking sheet and roast for 30–40 minutes until golden, flipping halfway.

5. Cut chicken into cubes and pat dry.

6. Season chicken with olive oil, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.

7. Heat a skillet over medium-high heat and cook chicken for 5–7 minutes until browned and cooked through.

8. Reduce heat and stir in Honey BBQ sauce, simmering for 2–3 minutes.

9. Add roasted potatoes to the skillet and gently combine.

10. Sprinkle cheddar cheese on top and cover briefly to melt.

11. Garnish with green onions and crispy onions, then serve with sour cream or yogurt if desired.

Red or sweet potatoes can be used instead of Yukon Gold.

Adjust cayenne pepper to control spice level.

Use your favorite store-bought or homemade Honey BBQ sauce.

Add vegetables like bell peppers, onions, or zucchini for variation.

Chicken thighs can replace chicken breasts.

Soak potatoes in cold water for 30 minutes before roasting for extra crispiness.

Store leftovers in the refrigerator for up to 3 days.

Serve with a side salad or coleslaw for a complete meal.

Try different cheeses like Monterey Jack or Colby Jack.

For a slow cooker version, cook on low for 6–8 hours or high for 3–4 hours.