Oven-Baked BBQ Chicken with Cheddar Potatoes and Creamy Coleslaw

This oven-baked BBQ chicken dinner is a true American classic, featuring tender chicken cutlets coated in a sweet and smoky dry rub, baked alongside seasoned sliced potatoes until golden and crispy. The best part? Everything cooks together on one tray, meaning minimal cleanup and maximum flavor.

While the oven does the heavy lifting, you can quickly toss together a creamy, tangy coleslaw with a simple dressing of mayonnaise and white wine vinegar. Once the chicken is cooked through, drizzle it with your favorite BBQ sauce, sprinkle the potatoes with cheddar cheese and let it melt into gooey perfection. Serve it all together for a hearty, satisfying meal that tastes like summer any time of year.

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Ingredients

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Pat chicken cutlets dry with paper towels and season all over with BBQ seasoning, salt and pepper. Place chicken on one side of an oven-ready tray.
2. Open package of seasoned potato slices and drain any excess liquid. Transfer potatoes to a medium microwave-safe bowl, separating any pieces that are stuck together. Cover with plastic wrap, poke a few holes and microwave for 3 minutes. Toss with a drizzle of cooking oil and a pinch of salt. Transfer seasoned potatoes to the opposite side of the tray from the chicken.
3. Bake on the middle rack until chicken is cooked through and potatoes are browned, 25-30 minutes.
4. Meanwhile, in the same bowl used for potatoes (washed and dried), combine coleslaw mix, mayonnaise, half the white wine vinegar, ½ teaspoon sugar, salt and pepper. Refrigerate until ready to serve.
5. Drizzle BBQ sauce over the baked chicken. Sprinkle cheddar cheese over the potatoes and stir to combine until melted. Divide BBQ chicken, cheddar potatoes and coleslaw between plates and serve.

Recipe Tips

FAQ

Can I use fresh potatoes instead of pre-cooked slices?

Yes, but you’ll need to adjust cooking time. Slice fresh potatoes thinly (about ¼-inch), toss with oil and seasoning and bake alongside the chicken. They may need an extra 10-15 minutes.

Can I make this recipe gluten-free?

Check your BBQ seasoning and BBQ sauce labels to ensure they are gluten-free. Most are, but it’s always best to verify.

How do I store leftovers?

Store chicken, potatoes and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes in the oven or microwave.