Start by preheating your oven to 425°F (220°C). A hot oven is essential for perfectly crispy potatoes.
In a large mixing bowl, toss the quartered red potatoes and cubed yellow onion with 2 tablespoons of olive oil, kosher salt, black pepper, garlic powder, paprika, and chili powder. Ensure everything is well-coated.
Spread the potato and onion mixture in a single layer on a sheet pan. Roast in the preheated oven for about 20-25 minutes, or until the potatoes are golden and fork-tender. Flip them halfway through for even cooking.
While the potatoes are roasting, in another bowl, combine the cubed chicken with the remaining 1 tablespoon of olive oil and a sprinkle of salt and pepper. Add the broccoli florets to the bowl as well and toss together.
Once the potatoes have roasted for 25 minutes, remove the pan from the oven and add the chicken and broccoli mixture to the pan. Drizzle with BBQ sauce and toss everything together to coat.
Return the pan to the oven and roast for an additional 15-20 minutes or until the chicken is cooked through and the broccoli is tender. The BBQ sauce will caramelize slightly during this time, adding a delicious flavor.
Once everything is cooked, remove the pan from the oven. Serve the Skinny Chicken and Roasted Potato Bowl hot, either as-is or over a bed of greens for added freshness.
