Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

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

Place chicken on one side of oven-ready tray (for 4 servings, place all the chicken in one tray). Top chicken with BBQ sauce. 

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 for 3 minutes. Toss with a drizzle of oil and a pinch of salt.

Transfer seasoned potatoes to opposite side of tray from chicken (for 4 servings, transfer potatoes to a second tray). Top potatoes with cheddar. Bake on middle rack (be sure your oven has preheated!) until chicken is cooked through and potatoes are browned, 25-30 minutes. (For 4, bake two trays side by side on middle rack.)

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.

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