BBQ Baked Chicken Thighs with Roasted Potatoes
Sticky honey BBQ bone-in chicken thighs baked to tender perfection alongside golden roasted potato wedges in just 42 minutes.
This easy Southern-inspired sheet-pan supper brings all the sweet, smoky character of backyard barbecue to the weeknight table without refined sugars. Bone-in chicken thighs stay remarkably juicy under a homemade honey and cider vinegar glaze while tender gold potatoes crisp up on the side. It delivers comfort food flavor with clean pantry staples and generous protein.
Ingredients
Every ingredient is a real Clearshelf product, scored- 968 bone-in chicken thighs, trimmed of excess skin and patted dry
- 84600 g gold potatoes, scrubbed and cut into 1/2-inch wedges
- 972 tbsp avocado oil, divided
- 921/4 cup organic tomato paste
- 943 tbsp raw honey
- 932 tbsp apple cider vinegar
- 89
- 801 tbsp smoked paprika, divided
- 911 tsp garlic powder, divided
- 2 tbsp water
- 1 tsp fine sea salt, divided
- 1/2 tsp freshly ground black pepper, divided
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Preheat your oven to 425°F (220°C) and line two large rimmed baking sheets with parchment paper.
- 2
Toss the cut gold potatoes in a medium bowl with 1 tablespoon of avocado oil, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper until thoroughly coated.
- 3
Spread the seasoned potato wedges onto the first baking sheet in a single layer, cut-side down with space between wedges so they roast rather than steam.
- 4
Place the bone-in chicken thighs skin-side up on the second baking sheet. Rub evenly with the remaining 1 tablespoon of avocado oil, 1/2 teaspoon of fine sea salt, 1/4 teaspoon of freshly ground black pepper, and 1/2 teaspoon of smoked paprika.
- 5
Transfer both baking sheets to the oven and roast for 20 minutes until the potato edges turn golden and the chicken skin begins to sizzle.
- 6
While the trays bake, make the barbecue glaze by whisking together the organic tomato paste, raw honey, apple cider vinegar, Dijon mustard, water, remaining 2 teaspoons of smoked paprika, and remaining 1/2 teaspoon of garlic powder in a small bowl until glossy.
- 7
After 20 minutes of roasting, flip the potato wedges over. Brush the top of each bone-in chicken thigh generously with half of the barbecue glaze, then return both sheets to the oven for 8 minutes.
- 8
Coat the chicken thighs with the rest of the barbecue glaze and bake for a final 4 minutes until deeply caramelized and an instant-read thermometer registers 170°F near the bone. Let the chicken rest for 3 minutes before serving hot alongside the crispy potato wedges.
Leave space between potato wedges on the baking sheet to ensure they turn crispy rather than soggy. For easy meal prep, whisk the barbecue sauce up to 4 days ahead and store it chilled in a jar.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.