Sticky-sweet barbecue chicken is a weeknight easy when you pile it on a sheet pan and serve it up with a couple of summery salads. But if you’re feeling adventurous, fire up the grill.
Allergen Note: Contains milk.
Preheat the oven to 425°F. Line a sheet pan with foil.
Cut the potatoes into halves or quarters. Pile them on the pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Arrange the potatoes on half of the pan. Place the chicken on the other half, skin-side up. Roast until the chicken is no longer pink at the center and the potatoes are soft and creamy, 30 to 35 minutes.
Meanwhile, place the coleslaw mix in a bowl. Drizzle with the buttermilk dressing and the juice of ½ lemon, season to taste with salt and pepper, and toss to coat. Set aside to soften slightly, mixing once or twice before serving. Pick a handful of parsley leaves, toss the stems, and chop the leaves.
When the chicken and potatoes are ready, let the chicken rest for a few minutes. Transfer the warm potatoes to a bowl, drizzle with the mustard-lemon vinaigrette, and toss to coat. Fold in the chopped parsley last.
Place the chicken on plates and drizzle with the BBQ sauce. Spoon the warm potato salad and coleslaw on the side and serve warm.