Oven-Baked BBQ Chicken with Cheddar Potatoes and Creamy Coleslaw

Get ready for a classic American comfort meal that’s both simple and satisfying. Tender chicken cutlets are seasoned with a sweet and smoky BBQ rub, then baked alongside seasoned potato slices in a single oven-ready tray. While the oven does the work, you can quickly whip up a creamy coleslaw to serve on the side.

Once baked, drizzle the chicken with tangy BBQ sauce, sprinkle the potatoes with cheddar cheese and serve with the cool, crunchy coleslaw. It’s a complete dinner that brings summer flavors to your table any time of year.

Log in to save recipes and build weekly shopping lists.

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

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

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

Yes, you can substitute with thinly sliced fresh potatoes. Toss them with oil and seasonings, then bake for about 30-35 minutes or until tender and golden.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I use a different cheese?

Absolutely! Monterey Jack, pepper jack or a blend of Mexican cheeses would work well in place of cheddar.