Chicken Bacon Rosemary Ranch Yukon Gold Potato Rounds

Yukon Gold & Red Potatoes cut into thin rounds & layered with cut chicken thigh, onions & garlic topped with fresh garden thyme & rosemary cooked in chicken stock & sprinkled with cheese & bacon after.

This meal can be made for as little as $4/pan that feeds up to 4-12 people, or skies on cost the limit if you add extra bacon, chicken, and cheese, however, potatoes are very affordable.

It’s one of my secret weapons when I have unexpected dinner quests and only one portion of meat thawed or I only have only have a little bacon/chicken that needs to go a long way. Enjoy.

Chicken Bacon Ranch Rounds Recipe

This delicious and comforting potato and chicken bake is a delightful combination of Yukon Gold and red potatoes, tender chicken thigh, onions, and garlic, all layered and cooked to perfection in a flavorful chicken stock. Topped with aromatic garden thyme and rosemary, sprinkled with cheese, and garnished with crispy bacon, this dish is sure to become a family favorite. To add a creamy and tangy twist, serve it with a side of ranch dressing.

Ingredients:

4-8 Yukon Gold or Red potatoes, washed and sliced into thin rounds
1-3 boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium onion, thinly sliced
1-3 cloves of garlic, minced
Fresh thyme leaves, for seasoning
Fresh rosemary leaves, for seasoning
1 cup chicken stock (we use water most of the time when we don’t have stock, add some salt and pepper to the water tho, it will mix with the chicken juices and be delicious)
1 cup shredded cheddar cheese (or cheese of choice)
1 slice of bacon, cooked and crumbled
Ranch dressing, for serving

Instructions:

Preheat the oven to 375°F (190°C) and grease a baking dish with non-stick spray.
In the prepared baking dish, layer half of the Yukon Gold and red potato rounds.
Add the cut chicken thigh pieces on top of the potatoes.
Sprinkle sliced onions and minced garlic over the chicken.
Season with fresh thyme leaves and rosemary, ensuring even distribution of the herbs.
Create another layer by arranging the remaining Yukon Gold and red potato rounds on top.
Pour chicken stock over the layered ingredients to help cook and infuse flavors.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, and continue baking for an additional 20-25 minutes until the potatoes are tender and the chicken is cooked through.
Sprinkle shredded cheese over the top and return the dish to the oven until the cheese is melted and bubbly.
Once baked, remove from the oven and garnish with crumbled bacon.
Serve the savory potato and chicken bake with a side of ranch dressing for a delightful burst of flavor.

Health and Nutrition: This potato and chicken bake is a hearty and satisfying dish, packed with protein from the chicken and essential nutrients from the potatoes. The addition of fresh herbs adds an aromatic touch while the cheese and bacon bring extra indulgence. Pairing it with ranch dressing provides a creamy and tangy element that enhances the overall taste.

Calories per Serving: Approximately 350-400 calories per serving, depending on portion size and cheese and bacon quantities.

Carrots are also a great addition to this meal that we enjoy regularly. Just put them in the bottom layer of the pan so they cook nicely.

Enjoy this scrumptious Yukon Gold & Red Potatoes and Chicken Bake with the delightful flavors of fresh herbs, cheese, and bacon, and complement it with a side of creamy ranch dressing for a memorable dining experience. Happy cooking and bon appétit!