Ranch Chicken, Bacon, and Potato Shishkabobs

Our oven has been a pain in the butt the past few weeks so I was finally able to clean it (twice) and this was the first meal we made since. Just a few side notes before you start the recipe. The first one is there is quite a bit of prep to this recipe. For example, the Ranch Marinade tasted great when left in the fridge overnight and since it's shish kabobs, you want to soak the Skewers in water for at least an hour and a half. The original recipe can be found HERE but did not include potatoes. I added potatoes but that is up to you!

Ingredients:
Skinless Chicken Breasts (I used two)
4 Tablespoons Vegetable Oil (I ran out of Olive Oil but you can use that as well, two for chicken and two for potatoes)
Pepper
Ranch Seasoning Packet
16oz Bacon
4-5 small yellow potatoes
2 tablespoons melted butter
Salt
Pepper
Thyme

Instructions:
Preheat oven to 425 degrees.

Cut chicken breasts into 1-2 inch pieces. In a small bowl, combine olive oil, pepper, and ranch and mix until combined. Place chicken in ziploc bag and pour ranch mixture over chicken. Seal and turn to coat. Refrigerate overnight. Place bacon in microwave plate lined with paper towels for about 1.5 minutes. Cut bacon into 2 inch square pieces. Cut potatoes into 1/4 pieces (or smaller). Boil potatoes in salt water for 5-10 minutes. In a bowl, mix melted butter, the remainder two tablespoons vegetable oil, salt, pepper, and thyme. Drain potatoes and place in the bowl you just mixed. Let them sit and rest until needed. Take a skewer and add chicken, bacon, and potatoes. Add as much on the bamboo stick as you would like. Place on a cookie sheet. Cook 20-25 minutes. I cooked for 20 minutes, tried a piece of chicken, cooked about 5-8 minutes longer.

If you don't want to eat the food off the skewer, you can do what my boyfriend did and take everything off, put the chicken and potatoes at the bottom of a plate, add shredded cheese and then add the bacon. Either way, it tastes amazing!