Ingredients:

  • 1 kg (2.2 lbs) Yukon Gold potatoes, diced into 1-inch cubes
  • 30 ml (2 tbsp) extra virgin olive oil
  • 30 g (2 tbsp) dry ranch seasoning mix, divided
  • 700 g (1.5 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 150 g (6 slices) thick-cut bacon, diced
  • 120 g (1/2 cup) full-fat sour cream
  • 3 cloves garlic, minced
  • 200 g (2 cups) sharp cheddar cheese, freshly shredded
  • 30 g (1/4 cup) fresh chives, thinly sliced
  • 5 g (1 tsp) cracked black pepper

Instructions:

  1. Preheat oven to 200°C (400°F). In a large bowl or directly on a rimmed baking sheet, toss the diced potatoes with olive oil and 15g (1 tbsp) of the ranch seasoning until evenly coated.
  2. Spread the potatoes in a single layer. Roast for 20 minutes until the edges begin to turn golden and translucent.
  3. While potatoes roast, mix 700 g chicken thigh pieces with 120 g sour cream, 3 minced garlic cloves, 5 g black pepper, and the remaining 15 g ranch mix.
  4. Dice 150 g bacon into small strips.
  5. Remove the potatoes from the oven and move them to the sides of the pan.
  6. Nestles the creamy chicken pieces and bacon strips in the center and gaps.
  7. Bake for another 20 minutes until the chicken is opaque and the bacon begins to sizzle.
  8. Sprinkle 200 g shredded cheddar over the top of the entire ranch chicken and potato bake.
  9. Return to the oven for 5 minutes until the cheese is bubbling and has small toasted spots.
  10. Garnish with 30 g sliced chives before serving.