Description
A hearty and easy comfort dinner featuring crispy potatoes, chicken, cheese, and a creamy ranch sauce.
Ingredients
- 1 1/2 pounds russet potatoes, cut into 1 inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 boneless skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup diced tomatoes
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika. Spread in a single layer on the baking sheet.
- Roast the potatoes for 25 to 30 minutes, flipping halfway through, until golden and crispy on the edges.
- While the potatoes cook, season the chicken breasts with olive oil, salt, pepper, onion powder, and dried parsley.
- Heat a skillet over medium heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F. Transfer to a cutting board and let rest for 5 minutes before slicing.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic powder, dried dill, salt, and black pepper to make the ranch sauce.
- Divide the roasted potatoes into bowls. Top with sliced chicken, shredded cheddar cheese, chopped green onions, and diced tomatoes.
- Drizzle the ranch sauce over each bowl and serve immediately.
Notes
- Cut the potatoes evenly so they roast at the same rate and get crispy on all sides.
- For extra crispiness, avoid overcrowding the pan.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American