Ingredients

• 5 medium Russet potatoes, peeled and rinsed, then cut in 1-inch pieces ()
• 3 Tablespoons olive oil (divided )
• 1 ½ pounds boneless skinless chicken breasts, cut in 1-inch pieces
• 1/2 Tablespoon paprika
• 1 Tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 to 2 cups shredded cheddar cheese
• 1/2 cup cooked, chopped bacon
• 2 green onions (sliced thin)

Directions

1. Heat the oven to 400°F and grease a 9 × 13-inch dish. Toss the potato pieces with 1 tablespoon oil and roast 40 minutes.

2. Mix the remaining oil with paprika, garlic powder, salt, and pepper, then coat the diced chicken. Toss it with the roasted potatoes and bake about 15 minutes, until the chicken is cooked through.

3. Scatter over cheddar, cooked bacon, and green onion. Bake 5 minutes more to melt the cheese, then rest 5 minutes before serving.