Now that I have a family of my own, I get to make this for them. My daughter and her friends always devour the whole pan whenever it’s on the table. For some reason when she knows this is what’s for dinner, she feel like she needs to invite a few guests. That’s okay with me though, that way I don’t have to put any leftovers away. Anytime the cleanup gets easier, it’s a good day for me!
They say one of the best…you already know my opinion…I think it is the BEST!
Ingredients
2 pounds chicken breasts
8-10 potatoes, cubed
1/3 cup olive oil
6 tablespoons Frank’s hot sauce
2 tablespoons garlic powder
2 teaspoons paprika
1 tablespoon Morton salt
1 tablespoon pepper
TOPPING
2 cups Kraft fiesta mexican blend cheese or monterey jack and cheddar cheese blend
1 cup cooked bacon, crumbled
1 cup green onion, diced
Instructions
Preheat oven to 500°F (This is NOT a typo, 500°F is correct!).
In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish.
When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
Once the potatoes are fully cooked, remove from the oven, lower the oven temperature to 400°F and add the marinated chicken.
In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping.
Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Replace the chicken with shrimp…wow!
Thank you Cook Lisa Cook for this great photo.
