Preheat oven to 500F (This is NOT a typo, 500F is correct!)

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.

Add the cubed potatoes and stir to coat.

Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.

Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.

Top the cooked potatoes with the raw marinated chicken.

In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.

Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.

*CHANGES*

Though the recipe specifically says to put the raw chicken pieces on top of the roasted potatoes, I thought that was a little icky, so I cooked it first. This worked out as I set aside some of the cooked chicken for the boys in case they didn't like the hot sauce.