# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
→ Potatoes and Vegetables
05 - 1.5 pounds 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, mild or medium heat
09 - 2 tablespoons ranch seasoning mix
10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons sour cream
→ Toppings
12 - 2 tablespoons fresh chives or green onions, chopped
13 - 0.5 cup shredded cheddar cheese
14 - Extra ranch dressing for drizzling
# Method:
01 - Preheat oven to 400°F and 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 well blended and smooth.
04 - Add halved baby potatoes, diced bell pepper, and red onion wedges to the prepared baking dish. Drizzle with half of the buffalo ranch sauce and toss to coat evenly.
05 - Nestle seasoned chicken breasts among the potatoes and vegetables. Spoon remaining buffalo ranch sauce over the chicken.
06 - Roast 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 last 5 minutes of cooking, sprinkle shredded cheddar cheese over the chicken and potatoes.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped chives or green onions and drizzle with extra ranch dressing. Serve hot.
