Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Pat chicken* dry with paper towels and season all over with BBQ Seasoning, salt, and pepper.

Open package of potatoes and drain off any excess liquid. Place potatoes in a medium microwave-safe bowl, separating any pieces that are stuck together. Cover with plastic wrap; poke a few holes in wrap and microwave 3 minutes. Toss with a drizzle of oil and a pinch of salt.

Divide potatoes between trays with chicken. Bake on middle rack (be sure your oven has preheated!) until chicken is cooked through and potatoes are browned, 25-30 minutes. (For 4 servings, bake trays on middle and top racks, swapping halfway through.)

Meanwhile, wash and dry bowl used for potatoes.

In same bowl, combine coleslaw mix, mayonnaise, half the vinegar, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings). Refrigerate until ready to serve.

Drizzle BBQ sauce over chicken. Sprinkle cheddar over potatoes and stir to combine until melted.

Divide BBQ chicken, cheddar potatoes, and coleslaw between plates in separate sections. Serve.