Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cubed
  • 2 lbs Yukon Gold potatoes, cubed into 1/2-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp fresh parsley, minced
  • 1 tsp onion powder
  • 6 oz center-cut bacon, cooked crisp and crumbled
  • 1.5 cups sharp cheddar cheese, shredded
  • 3 tbsp green onions, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). In a large mixing bowl, toss the cubed chicken and potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Spread the chicken and potato mixture evenly into a greased 9x13 inch baking dish, pressing down slightly to eliminate large air gaps.
  3. Bake for 35–40 minutes, or until potatoes are fork-tender and chicken edges are starting to brown.
  4. Remove the dish from the oven. Mix Greek yogurt, lemon juice, parsley, and onion powder; dollop this mixture over the top and spread gently.
  5. Sprinkle the crumbled bacon and shredded cheddar evenly across the surface.
  6. Return to the oven for 10–15 minutes until the cheese is bubbling and mahogany-colored.
  7. Garnish with fresh sliced green onions before serving.