Buffalo Chicken Roasted Potato Bake Recipe
A flavorful Buffalo Chicken Roasted Potato Bake that combines crispy roasted potatoes with tender buffalo-marinated chicken pieces, topped with melted cheddar and Monterey Jack cheeses, smoky bacon, and garnished with green onions and a drizzle of sour cream and buffalo sauce. This hearty casserole delivers a perfect balance of spicy, cheesy, and savory flavors, ideal for a comforting dinner.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Casserole
- 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
Roasted 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
For Serving and Garnish
- Sour cream, for serving
- Buffalo sauce, for serving
- Green onions, chopped, for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside to prepare for roasting the potatoes.
- Make Buffalo Sauce Mixture: In a small bowl, mix together the buffalo sauce, extra virgin olive oil, dry ranch seasoning mix, and ground black pepper until well combined. Set this buffalo mixture aside.
- Toss Potatoes in Sauce and Roast: Place the diced potatoes in a large bowl and add half of the buffalo mixture. Toss thoroughly to coat the potatoes evenly. Spread the coated potatoes in a single, even layer on the prepared baking sheet. Roast in the oven for 60-70 minutes until crispy, flipping the potatoes halfway through cooking to achieve even crisping.
- Marinate Chicken: While the potatoes roast, put the chicken pieces into a resealable plastic bag. Pour the remaining buffalo mixture over the chicken and seal the bag. Massage to coat the chicken pieces evenly, then refrigerate for 30 minutes, allowing the flavors to infuse.
- Prepare Baking Dish and Assemble: Spray a 9×13-inch baking dish with cooking spray. Once the potatoes are done roasting, transfer them to the baking dish. Arrange the buffalo-marinated chicken pieces evenly over the roasted potatoes.
- Bake Chicken and Potatoes Together: Bake the dish at 425°F for 18-20 minutes, stirring halfway through the bake time. Ensure chicken is cooked through with an internal temperature of 165°F for safety.
- Add Cheese and Bacon, Then Final Bake: Remove the dish from the oven and evenly sprinkle the shredded mild cheddar and Monterey Jack cheeses along with the crumbled cooked bacon over the top. Return the dish to the oven and bake for an additional 5-10 minutes until the cheese has melted and is bubbly.
- Garnish and Serve: Finish by garnishing the dish with chopped green onions, a drizzle of sour cream, and extra buffalo sauce as desired. Serve hot and enjoy the spicy, cheesy comfort of this buffalo chicken potato bake.
Notes
- For extra crispiness, soak the diced potatoes in water for 30 minutes before roasting to remove excess starch.
- Adjust buffalo sauce amount to control the heat level according to your preference.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best texture.
- If preferred, swap bacon for turkey bacon or omit for a lower-fat version.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F.
Keywords: buffalo chicken, roasted potato bake, buffalo casserole, cheesy chicken bake, easy dinner recipe, spicy chicken casserole
