Barbecue Chicken Potato Bowls with Tangy Slaw

Heat the oven to 425°F.

Wash and dry the potatoes and scallions.

For this step: Yukon Gold potatoes, scallions

Cut the potatoes into bite-size pieces, about 1 inch. Spread them on a sheet pan, toss with some of the olive oil and a little salt and pepper, and arrange them in a single layer.

For this step: olive oil, salt, ground black pepper

Once the oven is hot, roast the potatoes until browned and tender, 30 to 35 minutes, turning them once halfway through.

While the potatoes roast, whisk the mayonnaise, some of the apple cider vinegar, the Dijon mustard, celery seed, and a little salt and pepper in a large bowl. Add the coleslaw mix and toss to coat. Keep the slaw in the fridge until serving.

For this step: mayonnaise, apple cider vinegar, Dijon mustard, celery seed, coleslaw mix, salt, ground black pepper

Trim the scallions and thinly slice them. Set them aside for serving.

Pat the chicken dry and season it on both sides with the smoked paprika, garlic powder, and a little salt and pepper.

For this step: boneless skinless chicken thighs, smoked paprika, garlic powder, salt, ground black pepper

When the potatoes have about 20 minutes left, heat the rest of the olive oil in a large skillet over medium-high heat.

For this step: olive oil

Once the oil shimmers, add the chicken and cook until browned and the thickest pieces reach 165°F, 5 to 7 minutes per side.

Move the chicken to a cutting board to rest for 5 minutes. Keep the skillet for the sauce.

While the chicken rests, turn the heat under the skillet to medium-low. Add the barbecue sauce and the rest of the vinegar, and simmer, stirring, until hot and slightly thickened, 2 to 3 minutes.

For this step: barbecue sauce, apple cider vinegar

Chop the chicken into bite-size pieces, return it to the skillet, and toss to coat it in the sauce.

Divide the potatoes among bowls. Top with the barbecue chicken and slaw, and scatter the scallions over.