Begin by preheating your oven to 400 degrees Fahrenheit. For easier cleanup, line a sheet pan with aluminum foil or parchment paper.

Wash and cut the baby potatoes into quarters. Boil a pot of water, adding 1 tablespoon of baking soda gradually to avoid overflowing. Once the water is boiling, add the potatoes and cook for approximately 8 minutes, or until they are nearly fork-tender. Drain the potatoes thoroughly.

Place the drained potatoes in a bowl and drizzle with olive oil. Season with salt, pepper, garlic powder, and paprika. Toss to coat the potatoes evenly.

Spread the seasoned potatoes on the prepared sheet pan.

In the same bowl, add the washed and cut asparagus. Season with the remaining olive oil and spices. Place the asparagus on the sheet pan alongside the potatoes.

Season the chicken tenders with salt, pepper, garlic powder, and paprika. Coat the chicken with BBQ sauce. Arrange the chicken on the sheet pan.

Bake everything in the oven at 400 degrees Fahrenheit for about 25 minutes.

Sprinkle shredded cheddar cheese over the potatoes. Brush a bit more BBQ sauce onto the chicken and broil for a few minutes to enhance the flavor. Garnish the potatoes with chopped green onions. Enjoy your meal!