Ingredients

• 2.5 pounds ukon gold potatoes , scrubbed and cut in 1-inch chunks
• 2 tablespoons olive oil
• 1 , 1-ounce
• 8 slices bacon
• 0.5 cups onion
• 3 tablespoons all purpose flour
• 1.5 cups whole milk
• 1 tablespoonlemon juice lemon juice
• 2 pounds skinless , boneless chicken thighs, cut into bite-sized pieces
• 1 cup Cheddar cheese , divided
• 0.25 cups green onions

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place potatoes in the prepared baking dish. Drizzle with olive oil and sprinkle with 1 tablespoon ranch dressing mix; toss to coat. Roast potatoes until lightly browned and tender, stirring twice, about 30 minutes.
3. 3 Meanwhile, cook bacon in a 12-inch skillet over medium heat until crisp, about 10 minutes. Drain bacon on paper towels. When cool enough to handle, crumble bacon. Drain all but 3 tablespoons bacon grease from the skillet.
4. 4 Add onion to the skillet. Cook until tender, 5 minutes. Stir in flour. Cook and stir for 1 minute more. Add milk. Cook and stir until thickened and bubbly. Stir in lemon juice and remaining ranch dressing mix.
5. 5 Place chicken over the potatoes in the baking dish. Top with bacon and 1/2 cup Cheddar cheese. Pour sauce over the mixture. Bake until chicken is no longer pink, 15 minutes.
6. 6 Top with remaining 1/2 cup Cheddar cheese. Bake until melted, about 5 minutes.
7. 7 Serve garnished with green onions.

Nutrition per serving