Ingredients
Scale
- 2 lbs Russet or Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup extra virgin olive oil
- 1.5 teaspoons salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 cups shredded sharp cheddar cheese
- 1/2 cup cooked halal beef bacon bits
- 1/2 cup sliced green onions (white and green parts)
- Optional: Sour cream for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with oil or non-stick spray.
- In a large mixing bowl, combine the cubed potatoes, olive oil, salt, pepper, garlic powder, and smoked paprika. Toss until every potato piece is well-coated.
- Spread the potatoes in a single layer in the prepared baking dish. Bake for 20-25 minutes, stirring halfway through, until they are starting to soften and turn golden.
- While the potatoes roast, place the cubed chicken in the same mixing bowl (no need to wash it). Toss the chicken with any leftover oil and spice residue. If needed, add a small splash of oil and a pinch more paprika.
- Remove the dish from the oven. Add the chicken cubes and spread them out among the potatoes.
- Return the dish to the oven and bake for another 15-20 minutes, or until the chicken is fully cooked through and the potatoes are tender.
- Remove the dish once more. Sprinkle the shredded cheddar cheese and the crispy halal beef bacon bits evenly over the top.
- Bake for a final 5 minutes, or until the cheese is bubbly and melted.
- Remove from the oven and let it sit for 5 minutes. Garnish with fresh green onions and serve with a dollop of sour cream if desired.
- Cook Time: 55 minutes