Name: BBQ chicken and Yukon gold potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon gold potatoes, cut into 3/4-inch-thick wedges; 1 1/2 tbsp barbecue sauce; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 1 tsp apple cider vinegar

Ingredients

9 items

7 oz boneless skinless chicken breast, cut into 1-inch pieces
6 oz Yukon gold potatoes, cut into 3/4-inch-thick wedges
1½ tbsp barbecue sauce
1½ tsp olive oil
½ tsp salt
¼ tsp garlic powder
½ tsp smoked paprika
½ tsp black pepper
1 tsp apple cider vinegar

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the Yukon gold potato wedges with two-thirds of the olive oil, half the salt, half the garlic powder, half the black pepper, and half the smoked paprika. Spread them in a single layer, cut-side down, and roast for 15 minutes.
While the potatoes roast, in a medium bowl, toss the chicken pieces with the remaining olive oil and the rest of the salt, garlic powder, black pepper, and smoked paprika until evenly coated.
Move the potatoes to one side of the pan and flip them over. Place the seasoned chicken pieces on the other side of the pan in a single layer. Roast for 12 to 15 minutes. Done when white throughout and opaque, 165°F.
Remove the pan from the oven. Set aside 2 teaspoons of the barbecue sauce, then brush the rest over the chicken. Push the potatoes together and toss them with the reserved sauce. Return the pan to the oven and roast for 2 minutes more to set the glaze. Let the chicken rest for 3 minutes, then toss the potatoes with the apple cider vinegar before serving.

Nutrition

Ingredients

Instructions

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