Chicken & Roasted Red Potatoes

By dkanon

Ingredients

• 1/4 c ranch dressing
• 6 large bone-in chicken thighs (1-3/4 Ib), skin and visible fat removed
• 4 slices bacon
• 1-1/2 Ib red potatoes (about 5), cut into 1-inch chunks
• 1 onion, cut into 1/2-inch chunks
• 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 2 T chopped fresh parsley

Details

Servings 6
Preparation time 30mins
Cooking time 120mins
Adapted from kraftrecipes.com

Preparation

Step 1

Pour dressing over chicken in shallow dish. Refrigerate 30 minutes to marinate.
Preheat oven to 400. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 T drippings in skillet. Drain bacon on paper towels.
Add potatoes and onions to reserved drippings; cook 5 minutes, stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 9x13 baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
Bake 55 minutes to 1 hour or until potatoes are tender and chicken is done. Top with cheese and parsley.