Ingredients

The following ingredients have 4 Servings
  • 1 pound Onion & Chive Oven | Grill Ready Little potatoes ((or one pound baby or new potatoes))
  • 1 Tablespoon ranch seasoning (optional)
  • 2 cloves fresh garlic, minced
  • 1/2 cup heavy cream
  • 4 Tablespoons salted butter
  • 6 boneless, skinless chicken thighs ((or chicken breast))
  • 1 cup shredded cheddar cheese
  • 1/4 cup real bacon crumbles
  • 3 green onions, sliced

Instruction

  • Preheat oven to 400F degrees. 
  • Remove Little Potatoes from packaging and cut in half. Place potatoes in a medium-sized bowl and sprinkle with the Onion Chive seasoning packet. 
  • Sprinkle minced garlic on top of potatoes and stir mixture together. Then, pour heavy cream into the bowl and stir again until all potatoes are coated.
  • Cut four (18 x12-inch) sheets of heavy duty aluminum foil 
  • Evenly distribute all the potatoes onto each piece of aluminum foil (reserve the leftover heavy cream sauce in the bowl - we'll use that in a minute!)
  • Top potatoes with sliced onions and a tablespoon of salted butter. Repeat this process for the other 3 packs. 
  • Slice chicken thighs. Place chicken thighs into leftover heavy cream mixture that coated the potatoes. Stir well to coat the chicken thighs.
  • Evenly distribute the chicken thighs into each of the four potato packs.
  • Roll the packets up so that the top and sides are sealed. Place packets onto a large baking sheet.
  • Place sheet into the oven and cook for about 40-50 minutes. 
  • Remove packets from the oven and very carefully (they will be HOT) open each packet and top with shredded cheese and bacon pieces. 
  • Keep the packets open and place the baking sheet back into the oven. Just until the cheese has melted. 
  • Remove, then serve with sliced green onions.