Buffalo Chicken Roasted Potato Bake Recipe

Ash Tyrrell

Buffalo Chicken Roasted Potato Bake Recipe

When I first made this Buffalo Chicken Roasted Potato Bake, I knew it would be an instant hit. The combination of spicy buffalo sauce, crispy roasted potatoes, savory chicken, and melted cheese is just irresistible.

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Prep Time 15

Cook Time 1 25

Ingredients Method Notes

Ingredients

¼ cup buffalo sauce: A quality buffalo sauce is the star. I recommend making a homemade version if you have time as you can control the heat level. Otherwise, a good store-bought brand works perfectly.
2 tablespoons extra virgin olive oil: This helps the potatoes get wonderfully crispy in the oven and adds a bit of richness to the sauce mixture.
1 packet 2 tablespoons dry ranch seasoning mix: This is the secret weapon for flavor. It adds a cool, herby contrast to the spicy buffalo sauce.
2 teaspoons ground black pepper: For an extra layer of spice.
8 Russet potatoes about 4 pounds: Russets are the best choice here. Their high starch content means they bake up fluffy on the inside and perfectly crisp on the outside.
2 pounds boneless skinless chicken breasts: Cut into bite-sized pieces, the chicken will marinate while the potatoes roast, soaking up all that delicious buffalo flavor.
1 cup mild cheddar cheese shredded: For that classic cheesy pull. I always suggest grating your own cheese from a block; it melts much more smoothly than pre-shredded varieties.
1 cup Monterey Jack cheese shredded: This cheese melts beautifully and has a mild, creamy flavor that complements the cheddar perfectly.
8-10 slices thick-cut bacon: Cooking and crumbling your bacon beforehand adds a salty smoky crunch that takes the dish over the top.
Sour cream for serving: A cool dollop on top balances the heat.
Buffalo sauce for serving: For those who like it extra spicy, an extra drizzle at the end is a must.
Green onions chopped for garnish: Adds a fresh, mild oniony bite and a pop of color.

Method

First, preheat your oven to 425°F and line a large baking sheet with parchment paper. In a small bowl, whisk together the buffalo sauce, olive oil, ranch seasoning, and black pepper. Next, place your diced potatoes in a large bowl and pour half of this buffalo mixture over them, tossing well to ensure every piece is evenly coated.
Spread the coated potatoes in a single, even layer on the prepared baking sheet. Roasting them in a single layer is crucial for achieving that desired crispiness. Bake for 60-70 minutes, flipping them about halfway through, until they are golden brown and crispy on the outside.
While your potatoes are in the oven, it’s time to get the chicken ready. Place the bite-sized chicken pieces into a resealable plastic bag. Pour the remaining half of the buffalo mixture over the chicken, seal the bag, and give it a good shake to coat the chicken completely. Let it marinate in the refrigerator for at least 30 minutes.
Once the potatoes are perfectly roasted, spray a 9x13-inch baking dish with cooking spray. Transfer the hot, crispy potatoes to the dish and spread them out. Top the potatoes with the marinated chicken. Bake for 18-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the dish from the oven. Sprinkle the shredded cheddar cheese, Monterey Jack cheese, and crumbled bacon evenly over the chicken and potatoes. Return the dish to the oven for another 5-10 minutes, just until the cheese is melted, bubbly, and slightly golden. Let it rest for a few minutes before serving.

Notes

Don't Crowd the Pan: When you're roasting the potatoes, I can't stress enough how important it is to give them space. If you overcrowd the baking sheet, the potatoes will steam instead of roast, and you'll miss out on that amazing crispy texture. Use two baking sheets if you need to.
Thick-Cut Bacon is Key: I've tried this with regular bacon, and it just gets lost among the other robust flavors and textures. Thick-cut bacon holds its own and provides a much more satisfying chew and smoky flavor in every bite.
Marinate Longer for More Flavor: If you have the time, letting the chicken marinate for an hour or even a bit longer will infuse it with even more buffalo ranch goodness. I find it makes the chicken extra tender and flavorful.
Broil for a Crispy Top: For an extra golden and bubbly cheese topping, I switch the oven to broil for the last 1-2 minutes of cooking. Just watch it very closely to make sure it doesn't burn!