Loaded Chicken And Potatoes (Edit recipe)

A hearty meal, with a slight kick, that will leave you feeling nourished, and very satisfied! Comfort food taken up a notch. One pan meal..yes please!

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	512
Fat:	37 g
Carbohydrates:	10 g
Protein:	31 g
Cholesterol:	45 g
Sodium:	1263 mg
Fiber:	0 g
Sugars:	8 g
Calculated per serving.

by ThrilledFoodie

View original recipe

Serves: 10

Ingredients

25 whole Baby Dutch Yellow Potatoes, quartered(can also be 6-8 yellow potatoes)
4 whole Skinless Chicken Breast, cubed into 1 inch cubes
7 cloves Garlic, crushed or minced
1 whole White Onion, diced
1 whole Red Onion, diced

Loaded Sauce

0.333 cup Avocado Oil, Extra Virgin Olive Oil works too
0.333 cup Hot Sauce (Frank's RedHot)
0.25 cup Honey, *See Notes
1 Tbsp Paprika
0.5 tsp Ground Cumin
1.5 tsp Primal Palate Organic Garden Ranch Seasoning Mix
1 Tbsp Garlic Salt
0.5 Tbsp Black Pepper

Toppings

2.5 cup Aged Cheddar Cheese, grated
0.5 cup Green Onion (Scallion), minced/chopped small
1 cup Bacon Bits, *see notes
Sour Cream

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400ºF and grease a pan *see notes*
Grab a large seasoned cast iron pan or a large casserole pan(10x15 is ideal but 9X13 will work, it will just be a little crowded)
Chop potatoes, onions, and garlic and place in prepared pan.
Cube chicken breasts (about 1 inch cubes) and add to chopped vegetables in skillet or casserole pan.
In a medium bowl, whisk together ALL sauce ingredients.
Pour hot sauce mixture over top of chopped ingredients in pan.
Stir and toss potato mixture until sauce has coated contents of the pan evenly.
Bake for 50-60 minutes. Stirring every 20 minutes for even roasting of potatoes and chicken.
Once potatoes are soft, or about 10 minutes before baking time is complete, remove pan from oven.
Add the shredded cheddar cheese, bacon buts, and green onions to the top of the dish.
Return to oven, to complete baking time, or until the cheese has all the way melted.
Serve by itself or top with extra goodies like avocado, cherry tomatoes, and a little bit of greek yogurt or sour cream.
Enjoy!

Notes

*Adding the honey is a newer adaptation I have made to the recipe. If you aren’t a fan of a sweet and savory flavor combo, simply leave out the honey. This meal still tastes delicious without it(in my humble opinion:)! *I highly suggest cooking fresh bacon for this dish. Bacon bits that come in a bag will work fine, but the fresh cooked bacon adds an extra umpf to the dish!