Ingredients:

  • 1.5 lbs (680 g) boneless skinless chicken breasts, cut into equal-sized medallions
  • ½ cup (120 ml) BBQ sauce
  • 2 tbsp (42 g) honey
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (3 g) garlic powder
  • ½ tsp (1 g) black pepper
  • ¼ tsp (1.5 g) salt
  • 1.5 lbs (680 g) baby Yukon Gold potatoes, halved or quartered
  • 3 tbsp (42 g) unsalted butter, melted
  • ½ cup (50 g) grated Parmesan cheese
  • 3 cloves (9 g) garlic, minced
  • 1 tsp (2 g) dried parsley
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Place the halved potatoes in a mixing bowl. Add the melted butter, minced garlic, Parmesan, parsley, ½ tsp salt, and ¼ tsp pepper. Toss until coated.
  3. Spread the potatoes in a single layer on one side of the baking sheet, making sure they do not touch.
  4. In a separate bowl, whisk together the BBQ sauce, honey, olive oil, smoked paprika, garlic powder, ½ tsp black pepper, and ¼ tsp salt.
  5. Add the chicken medallions to the glaze and toss until every piece is thickly coated.
  6. Arrange the chicken on the other side of the baking sheet, away from the potatoes.
  7. Roast in the preheated oven for 25–30 minutes. Every 10 minutes, gently toss the potatoes and brush any pooled glaze back onto the chicken.
  8. Remove when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown with charred edges. Serve immediately.