Barbecue Chicken and Potato Skillet

Instructions

1. 1

   Preheat a conventional oven to 220°C/425°F, with racks in the upper and lower thirds. While it heats, peel the potatoes and cut them into approximately 1.5 cm cubes. Set out two rimmed baking trays, each approximately 33 × 45 cm.

2. 2

   Toss the potatoes with the olive oil, 0.5 tsp salt, 0.5 tsp black pepper, all the garlic powder and 2 tsp smoked paprika. Divide between the trays in a single layer. Roast for 30–35 minutes until browned and tender, turning the potatoes and swapping the trays between racks halfway through.

3. 3

   While the potatoes roast, mince the garlic and grate the mozzarella. Cut the chicken into 2 cm pieces and season with the remaining 0.5 tsp salt, 0.5 tsp black pepper and 1 tsp smoked paprika, plus the ranch seasoning and onion powder.

4. 4

   During the final 12–15 minutes of roasting, melt the butter in a deep 30 cm skillet with at least 4 litres capacity over medium heat. Add the chicken in a single layer and cook for 8–10 minutes, turning occasionally, until lightly browned and the largest pieces reach 74°C/165°F on a food thermometer.

5. 5

   Reduce the skillet heat to medium-low. Add the minced garlic and stir for 30 seconds, then stir in the barbecue sauce and heat for 1 minute. Keep over low heat briefly if the potatoes are still finishing.

6. 6

   Add the roasted potatoes to the skillet and fold gently to coat them in the sauce. Heat over medium-low for 1–2 minutes, until the combined mixture is steaming hot and reaches 74°C/165°F.

7. 7

   Scatter the mozzarella evenly over the skillet. Cover with a lid and cook over low heat for 2–3 minutes, until melted. Sprinkle with the dried parsley and divide into four portions.