Chicken Bacon Ranch Roasted Potato Bake
Delight in the Chicken Bacon Ranch Roasted Potato Bake, layered with ranch chicken, cheese, and crispy bacon for bold flavors!
Servings: 8 people
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 packets (1 ounce each) dry ranch seasoning mix, about 4 tablespoons total
- 2 teaspoons ground black pepper
- 8 Russet potatoes, about 4 pounds, peeled and diced into ½-inch cubes
- 2 boneless skinless chicken breasts, cut into ½-inch pieces
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- 8-10 slices thick-cut bacon, cooked and crumbled
- ranch dressing, for serving
- chopped chives, for garnish
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside.
- In a small bowl, whisk together the olive oil, ranch seasoning mix, and black pepper.
- In a large bowl, toss the diced potatoes with half of the ranch mixture until evenly coated. Spread the potatoes in a single layer on the prepared sheet pan.
- Bake for 60–70 minutes, flipping halfway through, until golden and crispy.
- While the potatoes bake, marinate the chicken. Add the diced chicken to a large resealable plastic bag or bowl. Pour in the remaining ranch mixture, seal or cover, and toss to coat. Refrigerate until ready to use.
- When the potatoes are done, reduce the oven temperature to 400°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
- Transfer the roasted potatoes to the baking dish and spread them out evenly. Top with the marinated chicken pieces.
- Bake for 18–20 minutes, stirring once halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove from the oven. Sprinkle the cheddar, Monterey Jack, and crumbled bacon evenly over the top.
- Return to the oven for 5–10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped chives and a drizzle of ranch dressing. Serve warm.