Chicken and Roasted Red Potatoes

By Devildog

Prep: 30 minutes
Total: 2 hours
Makes 6 servings

Ingredients

• 1/4 cup kraft ranch dressing (retail)
• 6 large bone in chicken thighs ( 1 - 3/4 lb.), skin and visible fat removed
• 4 slices oscar mayer bacon
• 1-1/2 lb. red potatoes (about 5), cut into 1 inch chunks
• 1 onion, cut into 1/2 inch chunks
• 1 cup kraft shredded triple cheddar cheese wit a touch of philadelphia
• 2 Tbsp. chopped fresh parsley

Preparation

Step 1

1. Pour dressing over chicken in shallow dish. Refrigerate 30 minutes to marinate

2. Heat oven to 400. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

3. 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 13x9 inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.

4. Bake 55 minutes to 1 hour or until potatoes are tender and chicken is done ( 165 F) Top with cheese and parsley