2tsprosemary, drieddouble amount for fresh rosemary
1/3cup buttermilk
1/2cupsour cream
1/3fresh chives, finely chopped
Instructions
Preheat oven to 425 degrees. Toss diced potatoes on a sheet pan with olive oil, salt and pepper, and 1 tsp of rosemary. Cook them for about 30 minutes, or until fork tender and golden brown on the edges.
While the potatoes are cooking, add the diced bacon to a large skillet (cast iron works great!) over medium heat. Cook the bacon until it is crispy then remove with a slotted spoon to a plate to be added back later. You will need 2-3 tbsp of oil in the pan after you remove the bacon. Either remove or add oil based on what is left in your pan after removing the bacon.
Add the onion to the skillet and cook until translucent. Add the diced chicken, salt and pepper, and the rest of the rosemary. Stir to combine and cook until the diced chicken is no longer pink in the middle. Around 8-10 minutes (based on the size of your chicken pieces).
Add bacon back to the chicken mixture and toss to combine.
In a separate bowl, whisk buttermilk, sour cream, 3 tbsp of chives and a pinch of salt until well combined.
To serve, in either a large bowl or in individual bowls, pile roasted potatoes, then the chicken and bacon mixture, then shredded cheese, then the sour cream and chive sauce, and top with remaining chives.
Serve the remaining sour cream and chives sauce in a dish on the table!