Preheat your oven to 400°F (200°C).
In a medium bowl, toss the quartered baby potatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
1 pound baby potatoes (like Yukon Gold or red potatoes), quartered, 3 tablespoons olive oil, divided, 1 teaspoon salt, divided, 0.5 teaspoon black pepper, divided
Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, flipping them halfway through the cooking time.
While the potatoes are roasting, pat the chicken pieces dry with paper towels.
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
In a separate medium bowl, combine the BBQ sauce, honey, soy sauce, apple cider vinegar, minced garlic, smoked paprika, onion powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk until well combined.
0.5 cup your favorite BBQ sauce, 0.25 cup honey, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon apple cider vinegar, 2 cloves garlic, minced, 1 teaspoon smoked paprika, 0.5 teaspoon onion powder, 1 teaspoon salt, divided, 0.5 teaspoon black pepper, divided
Add the chicken pieces to the bowl with the sauce mixture and toss to ensure each piece is evenly coated. Let the chicken marinate for at least 10 minutes while the potatoes continue to roast. You can also marinate it in the refrigerator for up to an hour if you have more time.
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Once the potatoes have about 15 minutes of cooking time left, heat the remaining 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat.
3 tablespoons olive oil, divided
Carefully add the marinated chicken pieces (reserving any excess marinade in the bowl) to the hot skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Sear the chicken for 3-4 minutes per side, until browned and beginning to cook through.
Pour the reserved marinade into the skillet with the chicken. Bring the sauce to a simmer and continue to cook, stirring occasionally, for another 5-7 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the sauce has thickened to a glaze.
Once the potatoes are done roasting and the chicken is cooked through and glazed, remove both from their heat sources.
Gently toss the roasted garlic potatoes with the Honey BBQ Chicken in the skillet, or simply arrange the chicken over the potatoes on serving plates.
Garnish with fresh chopped parsley or chives, if desired. Serve immediately and enjoy!
chopped fresh parsley or chives for garnish
