Description
A one-pan dinner of Honey BBQ chicken seared with sweet-tangy sauce, accompanied by golden potato wedges smothered in garlic, cheddar, and Parmesan.
Ingredients
- 4 boneless, skinless chicken breasts, patted dry and seasoned
- 1 cup Honey BBQ sauce
- 2 lb potatoes (Yukon Gold or red), washed and cut into wedges
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish.
- Season chicken breasts generously with salt and pepper on both sides. Place them in the center of the dish. Pour the Honey BBQ sauce over the chicken, turning once to coat.
- Toss potato wedges in a bowl with olive oil, minced garlic, salt, and pepper until evenly coated. Arrange potatoes around the chicken in a single layer.
- Bake on the middle rack for 25–30 minutes, until potatoes are tender and chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and sprinkle cheddar and Parmesan over the potatoes. Return to oven for 5–10 minutes until cheese melts and bubbles.
- Let the dish rest for 5 minutes; garnish with chopped fresh parsley before serving.
Notes
Swap Yukon Gold for russets for crispier edges, or use smoked cheddar for extra depth. Adjust bake time for bone-in thighs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American