Barbecue Chicken Potato Recipe

Prep and par-cook potatoes

Preheat the oven to 220°C (425°F). Wash the potatoes and cut into 1/2-inch (1–1.5 cm) thick rounds or small wedges so they cook evenly. Toss the cut potatoes with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika in a large bowl until evenly coated.

Arrange the potatoes in a single layer on a rimmed baking sheet or in a large ovenproof skillet. Roast in the preheated oven for 20–25 minutes, flipping once halfway, until they are mostly tender and starting to brown. They will finish cooking later with the chicken and sauce.

Prepare chicken

While potatoes start roasting, pat the chicken thighs dry and cut into 1–1.5 inch pieces. In a medium bowl combine 3 tbsp barbecue sauce, 1 tsp soy sauce, 1 tsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper and 1 tsp neutral oil. Add the chicken pieces and toss to coat. Let marinate briefly while potatoes roast (10–20 minutes).

When potatoes are about 10 minutes from being done (after ~15 minutes roast), spread the partially roasted potatoes out to make space and add the marinated chicken pieces on top of the potatoes (or arrange them alongside on the same pan). Spoon any remaining sauce over the chicken and potatoes so they start to caramelize together.

Return the pan to the oven and roast for another 12–16 minutes at 220°C (425°F), until the chicken reaches an internal temperature of 74°C (165°F) and the potatoes are golden and crisp at the edges.

Add onions and cheese

While chicken finishes, slice the red onion into thin wedges or rings. After the chicken is cooked through (with ~3–5 minutes left of the finish cooking time), scatter the red onion pieces over the chicken and potatoes and sprinkle 1.5 cups shredded mozzarella evenly over the top.

Return the pan to the oven for 3–5 minutes more, or place under the broiler for 1–2 minutes, until the mozzarella is fully melted and bubbling and the onion softens slightly but retains some bite. Watch closely under broiler to prevent burning.

Remove the pan from the oven. If using, sprinkle 2 tbsp chopped fresh parsley, 2 tbsp grated Parmesan and up to 1/2 tsp crushed red pepper flakes to taste over the finished dish.

Let rest for 3–4 minutes to set, then serve directly from the pan or transfer to a serving platter. Ensure each serving has a mix of potatoes, barbecued chicken and melted mozzarella. Adjust salt and pepper to taste and offer extra barbecue sauce on the side if desired.