Buffalo Chicken Roasted Potato Bake Recipe

Ben Carraoli

Buffalo Chicken Roasted Potato Bake Recipe

I recently made this buffalo chicken roasted potato bake, and I can honestly say it’s a game-changer for weeknight dinners. The crispy potatoes coated in zesty buffalo sauce, paired with tender chicken and gooey melted cheese, were devoured in minutes at my house.

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Total Time 1 40

Servings: 8

Ingredients Method Notes

Ingredients

¼ cup buffalo sauce – I prefer a store-bought or homemade sauce; you can adjust the heat to your taste.
2 tablespoons extra virgin olive oil – helps coat the potatoes and adds a subtle richness.
2 tablespoons dry ranch seasoning mix – adds a creamy tangy flavor that complements the buffalo sauce.
2 teaspoons ground black pepper – enhances all the other flavors.
8 Russet potatoes about 4 pounds, peeled and diced into ½-inch cubes – their high starch content makes them crispy outside and fluffy inside. You can leave the skins on if you prefer.
2 pounds boneless skinless chicken breasts, cut into ½-inch pieces – perfect for marinating and baking evenly.
1 cup mild cheddar cheese shredded – grating fresh cheese makes it melt beautifully.
1 cup Monterey Jack cheese shredded – pairs well with cheddar for a creamy, gooey topping.
8-10 slices thick-cut bacon cooked and crumbled – thick-cut bacon holds up well in this hearty bake.
Sour cream for serving – adds a cooling balance to the spicy buffalo flavor.
Extra buffalo sauce for serving – for those who love an extra kick.
Green onions chopped for garnish – adds a fresh pop of color and flavor.

Method

Start by combining the buffalo sauce, olive oil, ranch seasoning, and black pepper in a small bowl. Mix it well until smooth. This sauce will coat both the potatoes and chicken, infusing them with bold flavor.
Toss the diced potatoes with half of the buffalo mixture. Spread them evenly on a lined baking sheet and roast at 425°F for 60-70 minutes. Flip them halfway through so they get crispy on all sides.
Place the chicken pieces in a resealable bag and pour the remaining buffalo mixture over them. Seal and refrigerate for 30 minutes while the potatoes roast. This step ensures the chicken absorbs all that spicy, tangy flavor.
Spray your baking dish with cooking spray, then layer the roasted potatoes first. Add the marinated chicken on top. Bake for 18-20 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F.
Sprinkle shredded cheddar, Monterey Jack cheese, and crumbled bacon over the top. Return to the oven for 5-10 minutes, just until the cheese melts and bubbles. Finish with chopped green onions, a dollop of sour cream, and extra buffalo sauce.

Notes

I like to let the potatoes crisp up extra by roasting them a few minutes longer.
Marinating the chicken overnight gives it an even deeper flavor.
Using freshly shredded cheese creates a creamier, more melted topping.
Thick-cut bacon holds up better than regular slices when mixed with the other ingredients.
I drizzle a bit more buffalo sauce at the end for an extra punch that my family loves