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One Pan Buffalo Chicken Potatoes

5 from 2 reviews

An easy meal when you open the fridge to find “nothing” and it only uses one pan! One-pan Buffalo Chicken Potatoes is like chicken wings meets french fries.


  • 23 lbs potatoes (any)
  • 2 Tbsp olive oil
  • salt & pepper to season
  • 2 large carrots, shredded
  • 2 stalks celery, diced
  • 1 cup shredded chicken
  • 1/21 cup shredded cheese (cheddar or Monterey jack)
  • 35 oz blue cheese
  • hot sauce (optional)
  • ranch dressing (optional)


  1. Preheat the oven to 425F.
  2. Cut the potatoes so they’re about 1-2″ in size and spread into a single layer on a cookie sheet. It’s okay if they touch, but you don’t want them stacked on top of each other.
  3. Drizzle the potatoes with olive oil and season with salt and pepper.
  4. Roast in the oven for 35-45 minutes, until the potatoes are medium golden brown.
  5. Reduce the oven to 400F.
  6. Cover the potatoes evenly with the carrots, celery, and chicken, in that order.
  7. Top with the cheeses and place back in the oven until the cheese melts and is bubbly, 10-15 minutes.
  8. Serve with hot sauce and/or ranch dressing, as desired.