Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/3 cup honey
  • 1/2 cup BBQ sauce
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 3 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  3. In a small bowl, whisk together the honey and BBQ sauce until smooth.
  4. Place chicken on the baking sheet and brush generously with the honey BBQ mixture, ensuring all sides are coated.
  5. Roast in the oven for 20-25 minutes until the glaze is mahogany-brown and the internal temperature reaches 165°F (74°C). Remove from oven and let rest.
  6. Place cubed potatoes in a large pot of salted water, bring to a boil, and cook until tender.
  7. In a large skillet, melt the unsalted butter over medium heat and sauté the minced garlic until fragrant.
  8. Add the boiled potatoes to the skillet, tossing to coat in the garlic butter.
  9. Stir in the heavy cream and grated Parmesan cheese, stirring constantly until a thick, velvety emulsion forms.
  10. Garnish the potatoes with chopped fresh parsley and adjust salt to taste before serving alongside the chicken.