Buffalo Chicken Roasted Potato Bake

Name: Buffalo Chicken Roasted Potato Bake
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 8 people
Ingredients: ¼ cup buffalo sauce; 2 tablespoons extra virgin olive oil; 1 packet ranch seasoning mix; 2 teaspoons black pepper; 8 Russet potato; 2 pounds chicken breast; 1 cup cheddar cheese; 1 cup Monterey jack cheese; 8-10 lices Bacon; sour cream; buffalo sauce; green onion

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Prep Time
15 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 40 mins
Servings
8 people
Calories
615 kcal
Course
Main Course, Dinner

Buffalo Chicken Roasted Potato Bake

Iris Hanson

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Buffalo Chicken Roasted Potato Bake is crispy potatoes coated in seasoned buffalo sauce, topped with marinated chicken, melted cheeses, and bacon. Enjoy it garnished with green onions, a dollop of sour cream, and as much buffalo sauce as you like. Seriously, this dish was devoured in a matter of minutes, it is that good!

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Ingredients

Servings

¼ cup buffalo sauce 64 g
2 tablespoons extra virgin olive oil
1 packet ranch seasoning mix dry, 2 tablespoons
2 teaspoons black pepper ground
8 Russet potato about 4 pounds, peeled and diced into ½-inch cubes
2 pounds chicken breast cut into ½-inch pieces, boneless, skinless
1 cup cheddar cheese shredded, mild
1 cup Monterey jack cheese shredded, 113 g
8-10 lices Bacon cooked, crumbled, thick-cut
sour cream for serving
buffalo sauce for serving
green onion chopped for garnish

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Instructions

Keep Screen Awake

Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.

Buffalo Mixture

In a small bowl, combine buffalo sauce, oil, ranch seasoning, and pepper. Mix well and set aside.

Potatoes

In a large bowl, add the diced potatoes and half of the prepared buffalo mixture. Toss to coat evenly.
Spread the potatoes out in an even layer on the prepared baking sheet. Bake for 60-70 minutes, or until the potatoes are crispy, flipping them halfway through baking.

Chicken

While the potatoes are baking, place the chicken pieces in a resealable plastic bag. Pour the remaining buffalo mixture over the chicken, ensuring all pieces are well coated. Seal the bag and refrigerate for 30 minutes, or until the potatoes are done baking.

Assembly

Spray a 9x13-inch baking dish with cooking spray.
Once the potatoes are cooked, transfer them to the prepared baking dish. Top with the marinated chicken.
Bake for 18-20 minutes, stirring the potatoes and chicken halfway through, or until the chicken is cooked to an internal temperature of 165°F.
Remove the baking dish from the oven. Sprinkle the shredded cheddar cheese, Monterey Jack cheese, and crumbled bacon evenly over the chicken and potatoes. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Garnish with green onions, a drizzle of sour cream, and buffalo sauce.