Sticky BBQ Chicken with Roasted Baby Potatoes
There’s something about sticky barbecue chicken that just feels like pure comfort. That smoky-sweet glaze. The caramelized edges. The way it clings to every slice. Pair it with crispy roasted baby potatoes, and suddenly you’ve got a dinner that feels a little bit like a backyard cookout — even if you’re just cooking on a regular weeknight.
This Sticky BBQ Chicken with Roasted Baby Potatoes is bold, satisfying, and surprisingly simple. The potatoes roast until golden and crisp on the outside, fluffy inside. The chicken turns juicy and tender under a glossy barbecue glaze that bubbles and caramelizes under the broiler. It smells smoky, slightly sweet, and completely irresistible.
It’s the kind of meal you’ll want to make again the second you finish it.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil
For the BBQ Glaze
3/4 cup barbecue sauce
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon red pepper flakes (optional)
For the Roasted Potatoes
1 ½ pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
Salt and black pepper, to taste
2 tablespoons sour cream or garlic aioli (for drizzling)
1 tablespoon fresh parsley, chopped
Instructions
1. Preheat the oven
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the potatoes
In a large bowl, toss the halved baby potatoes with olive oil, Italian seasoning, salt, and pepper.
Spread them cut-side down on one side of the baking sheet. This helps them get beautifully golden and crisp.
3. Season the chicken
Pat the chicken breasts dry with paper towels. Rub them with olive oil.
Sprinkle evenly with salt, pepper, smoked paprika, garlic powder, and onion powder. Press the seasoning in gently so it sticks.
Place the chicken on the other side of the baking sheet.
4. Bake
Slide the baking sheet into the oven. Bake for 20–25 minutes, until the potatoes are fork-tender and golden and the chicken reaches an internal temperature of 165°F (74°C).
Your kitchen will already start smelling amazing at this point.
5. Make the BBQ glaze
While everything bakes, stir together the barbecue sauce, honey, soy sauce, Dijon mustard, and red pepper flakes in a small bowl.
The honey adds sweetness, the mustard gives a slight tang, and the soy sauce deepens the flavor.
6. Glaze and broil
Once the chicken is cooked through, brush the BBQ glaze generously over each piece.
Switch the oven to broil and return the pan for 3–5 minutes. Watch closely as the glaze thickens and turns sticky with slightly caramelized edges.
This is where the magic happens.
7. Finish and serve
Let everything rest for a few minutes. Slice the chicken and drizzle with a little extra glaze if you like it extra saucy.
Drizzle sour cream or garlic aioli over the roasted potatoes. Sprinkle fresh parsley over the whole dish for a bright, fresh finish.
Presentation
Serve this family-style on a large platter. Fan out the sliced chicken and spoon a little extra glaze over the top so it shines. Scatter parsley for a fresh pop of green.
For extra flair, serve the potatoes in a shallow bowl with a light drizzle of aioli and a pinch of flaky salt. The contrast between creamy, crispy, smoky, and sweet is beautiful — both in flavor and on the plate.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
🔥 Kcal: Approximately 540 kcal per serving
🍽️ Servings: 4 servings
Conclusion
Sticky, smoky, sweet, and savory — this BBQ chicken delivers everything you want in a comforting dinner. Paired with crispy roasted baby potatoes, it’s hearty without feeling heavy and simple without being boring.
If you’re craving something bold and satisfying that doesn’t require hours in the kitchen, this is your recipe. Make it once, and it might just become your new go-to chicken dinner.