Buffalo Chicken Roasted Potato Bake Recipe
This Buffalo Chicken Roasted Potato Bake combines crispy roasted potatoes with tender buffalo-marinated chicken, topped with melted cheddar and Monterey Jack cheeses, crumbled bacon, and garnished with green onions and a drizzle of sour cream and extra buffalo sauce. It’s a hearty, flavorful dish perfect for game day or a comforting dinner.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Roasting and Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Buffalo Mixture
- ¼ cup (64 g) buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 packet (2 tablespoons) dry ranch seasoning mix
- 2 teaspoons ground black pepper
Potatoes
- 8 Russet potatoes (about 4 pounds), peeled and diced into ½-inch cubes
Chicken
- 2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
Toppings
- 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
Garnish and Serving
- Sour cream, for serving
- Additional buffalo sauce, for serving
- Green onions, chopped for garnish
Instructions
- Preheat oven: Preheat the oven to 425°F. Line a large sheet pan with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare buffalo mixture: In a small bowl, combine the buffalo sauce, extra virgin olive oil, dry ranch seasoning mix, and ground black pepper. Stir well to create a flavorful marinade and coating sauce.
- Coat and roast potatoes: Place the diced potatoes in a large bowl. Add half of the buffalo mixture to the potatoes and toss thoroughly to coat evenly. Spread the coated potatoes in a single layer on the prepared sheet pan. Roast in the oven for 60-70 minutes, flipping the potatoes halfway through to ensure even crispiness.
- Marinate chicken: While the potatoes roast, place the chicken pieces into a resealable plastic bag. Pour the remaining half of the buffalo mixture over the chicken, seal the bag, and massage to coat all pieces evenly. Refrigerate the marinated chicken for about 30 minutes.
- Assemble bake: After the potatoes are done roasting, spray a 9×13-inch baking dish with cooking spray. Transfer the roasted potatoes to the baking dish and evenly arrange the marinated chicken pieces on top.
- Bake chicken and potatoes: Place the baking dish in the oven and bake for 18-20 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Add cheese and bacon: Remove the dish from the oven. Sprinkle the shredded mild cheddar, Monterey Jack cheese, and crumbled bacon evenly over the top. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove the bake from the oven. Garnish with chopped green onions and serve with drizzles of sour cream and extra buffalo sauce on the side for added flavor.
Notes
- For extra crispy potatoes, make sure to toss them halfway through baking.
- Thick-cut bacon adds great texture and smoky flavor; cook until crispy before crumbling.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- To make it less spicy, reduce the amount of buffalo sauce or use a milder hot sauce alternative.
- Make ahead: Roast potatoes and marinate chicken in advance, then finish assembly and baking before serving.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of dish)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Buffalo chicken, roasted potatoes, baked chicken, buffalo sauce recipe, comfort food, game day recipe
