Description
This Buffalo Chicken Roasted Potato Bake is a hearty and flavorful dish combining crispy roasted potatoes with tender, buffalo-spiced chicken, topped with melted cheddar and Monterey Jack cheeses. Perfect for a family dinner or game day, it blends spicy buffalo sauce with creamy ranch seasoning, making each bite a deliciously savory experience.
Ingredients
Scale
Buffalo Mixture
- ¼ cup buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 packet (2 tablespoons) dry ranch seasoning mix
- 2 teaspoons ground black pepper
Potatoes and Chicken
- 8 Russet potatoes (about 4 pounds), peeled and diced into ½-inch cubes
- 2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 cup mild cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Sour cream, for serving
- Additional buffalo sauce, for serving
- Green onions, chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Buffalo Mixture: In a small bowl, whisk together the buffalo sauce, extra virgin olive oil, dry ranch seasoning mix, and ground black pepper until smooth and well combined to create a flavorful marinade.
- Coat the Potatoes: Place the diced potatoes in a large bowl and toss with half of the buffalo mixture, ensuring each piece is evenly coated for maximum flavor.
- Roast the Potatoes: Spread the coated potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 60 to 70 minutes, flipping the potatoes halfway through to ensure even crispiness and golden brown color.
- Marinate the Chicken: While the potatoes roast, toss the chicken pieces in the remaining buffalo mixture and allow them to marinate at room temperature or refrigerated briefly to absorb the flavors.
- Assemble and Bake: Once the potatoes are roasted, reduce the oven temperature to 400°F (200°C). Transfer the potatoes to a greased 9×13-inch baking dish, spread the marinated chicken evenly over the top, then sprinkle the shredded cheddar and Monterey Jack cheeses over the chicken.
- Final Bake: Bake the assembled dish in the oven for 20 to 25 minutes, or until the chicken is fully cooked through and the cheese is melted, bubbly, and lightly golden.
- Serve & Enjoy: Remove the bake from the oven and let it rest for a few minutes. Garnish with freshly chopped green onions and serve with sour cream and additional buffalo sauce on the side for dipping or drizzling.
Notes
- For spicier heat, use hot buffalo sauce instead of mild.
- You can prepare the buffalo marinade a day ahead to enhance flavor.
- Make sure to flip the potatoes halfway during roasting to ensure even crispiness.
- Use a meat thermometer to confirm chicken reaches an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
