This recipe was passed on to me by a friend whose husband loves Buffalo chicken wings and roasted potatoes. A succulent, spicy and flavorful combination!

* Ingredients :

° vegetable oil spray
° 6 tbsp. hot sauce
° 1/3 cup olive oil
° 2 tbsp. garlic powder
° 1 C. freshly ground black pepper
° 1 C. paprika
° 1 ½ tsp. salt
° 8 potatoes, cutting to ½inch cubes
° 2 lbs boneless chicken breasts, cut into ½ inch cubes
° 2 cups grated Mexican cheese mix
° 1 cup cooked bacon, crumbled
° 1 cup chopped green onions

* Preparation steps :

Preheaat oven 500 ° F (260 ° C). Spray a 13 x 9 baking dish with vegetable oil.

In a large skillet over low heat, heat together the hot sauce, olive oil, garlic powder, pepper, paprika and salt. In small batches at a time, transfer the potatoes to the pan and toss to cover them with the sauce; transfer to baking dish using a slotted spoon. Then place the chicken in the remaining sauce and let marinate while the potatoes cook.

Bake the potatoes until tender and golden, about 45-50 minutes. Stir every 15 minutes for even cooking.
Reduce oven temperature to 400 ° F (205 ° C).

Spread chicken cubes over roasted potatoes then sprinkle grated Mexican cheese mixture, cooked bacon and green onions over chicken. Return to cooking until chicken is cooked through and mixture is bubbly, about 15 minutes.

Enjoy !