Ingredients
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3 lbs russet potatoes, cut into 1-inch chunks
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1/3 cup olive oil or avocado oil
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2 tablespoons hot sauce (optional, for a kick)
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1 tablespoon garlic powder
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1 (1 oz) packet ranch seasoning mix, divided
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
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1 cup turkey bacon bits (homemade or store-bought)
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1 cup shredded cheddar cheese
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Optional toppings: sliced green onions, sour cream, extra ranch or buffalo sauce
Instructions
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Preheat your oven to 425°F.
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Season the potatoes: In a large bowl, mix the potato chunks with olive oil, hot sauce, garlic powder, half of the ranch seasoning, salt, and pepper. Toss well to coat.
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Roast the potatoes: Transfer the seasoned potatoes to a 9×13-inch baking dish, keeping any leftover oil in the bowl. Bake for 45 minutes, stirring every 15 minutes.
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Season the chicken: While potatoes are baking, add the chicken pieces to the bowl with the remaining oil and seasonings. Add the rest of the ranch seasoning and mix well.
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Build the bake: After 45 minutes, take the potatoes out of the oven. Sprinkle 2/3 of the turkey bacon and half of the cheese over the potatoes. Layer the chicken evenly on top. Add the rest of the turkey bacon and cheese.
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Final bake: Return the dish to the oven and bake for 15–20 more minutes, until the chicken is cooked through and the cheese is melted and bubbly.
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Serve it up: Top with green onions and any optional toppings like sour cream or more ranch!