# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
→ Potatoes and Vegetables
05 - 1.5 lbs baby potatoes, halved
06 - 1 red bell pepper, diced
07 - 1 small red onion, cut into wedges
→ Buffalo Ranch Sauce
08 - 0.5 cup buffalo wing sauce
09 - 2 tablespoons ranch seasoning mix
10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons sour cream
→ Toppings
12 - 2 tablespoons chopped fresh chives or green onions
13 - 0.5 cup shredded cheddar cheese
14 - Extra ranch dressing for drizzling
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan.
02 - In a large bowl, toss chicken breasts with olive oil, kosher salt, and black pepper until evenly coated.
03 - In a separate bowl, combine buffalo wing sauce, ranch seasoning mix, melted butter, and sour cream. Whisk until thoroughly blended.
04 - Place halved baby potatoes, diced bell pepper, and red onion wedges in the prepared baking dish. Drizzle with half of the buffalo ranch sauce and toss until vegetables are evenly coated.
05 - Nestle seasoned chicken breasts among the potatoes and vegetables. Spoon remaining buffalo ranch sauce over the chicken pieces.
06 - Place in preheated oven for 40 to 45 minutes, or until potatoes are tender and chicken reaches an internal temperature of 165°F.
07 - In the final 5 minutes of cooking, sprinkle shredded cheddar cheese evenly over the chicken and potatoes.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped chives or green onions and drizzle with additional ranch dressing if desired. Serve hot.
