Description
A one-pan comfort dish featuring smoky-sweet honey BBQ chicken paired with golden, crispy garlic parmesan potatoes. Ideal for weeknights, this halal-friendly recipe balances tangy and sweet flavors with effortless preparation.
Ingredients
4 boneless, skinless chicken breasts or thighs (about 1.5 lbs total)
1/4 cup ketchup
2 tablespoons raw honey
1 tbsp apple cider vinegar
1 tsp alcohol-free Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp onion powder
Salt and freshly ground black pepper
1.5 lbs baby Yukon Gold potatoes (washed and quartered)
2 tbsp olive oil (infused with herbs for extra depth)
2 cloves garlic (minced or 1 tsp powder)
1/4 cup Parmigiano-Reggiano (grated fine)
1 tbsp chopped fresh parsley
Instructions
Toss potatoes with olive oil, garlic, salt, and pepper in a bowl until glossy. Spread on a parchment-lined baking sheet.
Roast at 400°F (200°C) for 25 minutes. Stir in Parmesan during the final 5 minutes.
In a fresh bowl, combine ketchup, honey, vinegar, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust sweetness, adding a squeeze of lemon if needed.
Season chicken with salt and pepper. Sear in ghee (or skip searing for oven-only prep), then glaze with the BBQ sauce.
Arrange seared chicken on the potato sheet, roast 5–15 minutes until chicken is golden and cooked through. Garnish with parsley before serving.
Notes
Use room-temperature chicken for even cooking
Local honey enhances flavor Depth
Add lemon juice to the sauce for brightness if desired
Store leftovers in airtight containers in the fridge for up to 3 days