Cheesy BBQ Chicken Potatoes (Print version)
Crispy potatoes, juicy BBQ chicken, cheddar, and bacon bake into a loaded dinner that feels cozy and easy.
# Ingredients:
For the potatoes
01 -
2 lb (900 g) Yukon Gold potatoes, cut into 3/4-inch cubes
02 -
2 tablespoons olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon black pepper
For the chicken and topping
07 -
1 1/2 lb (680 g) boneless skinless chicken breast or thighs, cut into 1-inch pieces
08 -
3/4 cup (180 ml) gluten-free barbecue sauce if needed, divided
09 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
10 -
6 slices cooked bacon, chopped
11 -
3 green onions, thinly sliced
# Instructions:
01 -
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly oil the pan.
02 -
Toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer with space between the pieces.
03 -
Roast for 25 minutes, flipping once halfway through, until the edges are browned and the potatoes are almost tender.
04 -
Toss the chicken with 1/4 cup of the barbecue sauce. Scatter it over the potatoes and roast for 12-15 minutes, until the chicken reaches 165°F.
05 -
Drizzle the remaining 1/2 cup barbecue sauce over the pan. Sprinkle with cheddar and chopped bacon.
06 -
Return the pan to the oven for 4-6 minutes, until the cheese is melted and bubbling. Top with green onions and serve hot.
# Good to know:
01 -
Use two sheet pans if the potatoes do not fit in a single layer.
02 -
Chicken thighs stay juicier, while chicken breast keeps the dish a little leaner.
03 -
Best served hot while the cheese is melted.