Buffalo Chicken Roasted Potato Bake Recipe
This Buffalo Chicken Roasted Potato Bake is a flavorful and hearty dish combining crispy roasted potatoes, tender buffalo-marinated chicken, shredded cheddar and Monterey Jack cheese, and crispy bacon. Finished with a garnish of green onions, sour cream, and extra buffalo sauce, this one-pan bake delivers a spicy, creamy, and comforting meal perfect for dinner or game day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Buffalo Sauce 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
Main Ingredients
- 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 (113 g) mild cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- 8–10 slices thick-cut bacon, cooked and crumbled
For Serving and Garnish
- Sour cream
- Buffalo sauce
- Green onions, chopped
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper and set aside for roasting the potatoes.
- 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 the buffalo marinade.
- Coat Potatoes: Place the peeled and diced potatoes into a large bowl. Add half of the buffalo mixture to the potatoes and toss thoroughly to coat evenly.
- Roast Potatoes: Spread the coated potatoes in an even layer on the prepared baking sheet. Bake for 60-70 minutes, flipping halfway through cooking, until the potatoes are golden brown and crispy.
- Marinate Chicken: While the potatoes roast, place the cut chicken breasts in a resealable plastic bag. Pour the remaining buffalo mixture over the chicken, seal the bag, and shake to coat all pieces. Refrigerate and marinate for 30 minutes.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Assemble and Bake Chicken with Potatoes: Transfer the cooked roasted potatoes to the prepared baking dish. Place the marinated chicken pieces evenly over the potatoes. Bake in the oven for 18-20 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- Add Cheese and Bacon: Remove the dish from the oven. Sprinkle shredded cheddar cheese, Monterey Jack cheese, and crumbled bacon evenly over the top. Return the dish to the oven and bake for an additional 5-10 minutes or until the cheese melts and becomes bubbly.
- Garnish and Serve: Once baked, garnish the dish with chopped green onions and serve with dollops of sour cream and extra buffalo sauce drizzled on top or on the side.
Notes
- For extra crispiness, flip the potatoes halfway through roasting.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
- Adjust buffalo sauce amount for desired heat level.
- Bacon can be cooked in the oven or on the stovetop ahead of time and crumbled just before assembling.
- This dish reheats well and makes great leftovers.
Keywords: buffalo chicken bake, roasted potato bake, buffalo chicken recipe, cheesy chicken potato casserole, easy buffalo chicken
